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Red Beef And Bean Casserole

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  Seasoned flour 1 Ounce (25 Gram)
  Ground ginger 1⁄2 Teaspoon
  Stewing beef 2 Pound, cubed (1 Kilogram)
  Oil 2 Fluid Ounce (50 Milliliter)
  Red pepper 1 , pith and seeds removed and chopped
  Canned red kidney beans 15 Ounce, drained (1 Can, 425 Gram)
For sauce
  Chilli powder 1 Teaspoon
  Canned tomatoes 7 Ounce (1 Can, 200 Gram)
  Mushrooms 4 Ounce, sliced (125 Gram)
  Worcestershire sauce 15 Milliliter (1 Tablespoon)
  Brown sugar 30 Milliliter (2 Tablespoons)
  Wine vinegar 30 Milliliter (2 Tablespoons)
  Garlic 2 Clove (10 gm), crushed
  Bay leaf 1

Mix the seasoned flour with the ginger and coat the beef cubes in the mixture.
Heat the oil in a large frying-pan.
Add the beef cubes and fry for 5 to 8 minutes or until they are evenly browned.
Transfer to a large ovenproof dish.
Combine all the sauce ingredients and pour over the meat.
Cover and put the dish into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for about 2 hours, or until the meat is tender.
Add the red pepper and kidney beans 30 minutes before the end of the cooking time.
Remove the bay leaf before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
128 Minutes

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2483 Calories from Fat 959

% Daily Value*

Total Fat 111 g171.4%

Saturated Fat 28.5 g142.4%

Trans Fat 0 g

Cholesterol 480 mg160%

Sodium 3573 mg148.9%

Total Carbohydrates 159 g53%

Dietary Fiber 33.8 g135.1%

Sugars 47.2 g

Protein 203 g405.7%

Vitamin A 138.1% Vitamin C 326.3%

Calcium 25.1% Iron 116.3%

*Based on a 2000 Calorie diet

Red Beef And Bean Casserole Recipe