Chinese
Chinese - Chicken
Beef and Baked Bean Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500 g diced beef (all visible fat removed)
- • 2 410g tins of baked beans
- • 1 large carrot (peeled and sliced)
- • 1 onion (peeled and chopped)
- • 2 medium potatoes (peeled and quartered)
- • 1 beef stock cube
- • 700 ml boiling water
- • 1 beef stock pot
- • 2 tbsp Henderson's Relish
- • 1/2 tsp black pepper
- • low calorie cooking spray
- • salt and pepper, to taste
Preparation Steps
1
Phase 1
Preheat the oven to 170°C.
2
Phase 2
Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.
3
Phase 3
Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish to the pan.
4
Phase 4
Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.
5
Phase 5
Season to taste with salt and black pepper and serve.