• Prep: 10 minutes
  • Cook: 3 hours
  • Ready In: 3 hours 10 minutes
  • Serves: 7
Slow cook beef stew


  • 1kg stewing beef, cut into large chunks
  • 2 onions, chopped
  • 800g (2 cans) chopped tomatoes
  • 2 tsp each sweet paprika
  • , ground cumin and mild chilli powder
  • 2 tbsp red or white wine vinegar
  • 2 tbsp caster sugar
  • 400g can butter beans, rinsed and drained


  1. Heat oven to 160C/ 140C fan/gas 3. 
  2. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish.
  3. Cover and bake for 2½ hrs. 
  4. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
  5. Cool, then freeze in 6-8 portions in small food bags or plastic containers. 
  6. Defrost in microwave or overnight in the fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.

Source:BBC food