Phil Vickery's

Pepperpot Beef and Orange Stew

From: Britain: The Cookbook

Here's a stew with a twist - the oranges and ginger giving it a really different slant. Serve it with soured cream poured over the top and lots of chopped parsley.

Serves 4

500g (180z) braising steak, diced
2 tbsp vegetable oil
2 tbsp plain flour
1 tbsp tomato puree
1 small red onion, peeled and chopped
1 red and 1 yellow pepper, seeded and chopped
25g (10z) fresh root ginger, grated
1 small red chilli, seeded and chopped
1 x 410g (14?4oz) can kidney beans, drained and well rinsed
1 small orange, cut into 6 wedges
1 beef stock cube, crumbled
2 tbsp roughly chopped coriander leaves
Salt and freshly ground black pepper

To serve (optional)
Soured cream
Chopped fresh parsley

METHOD

Preheat the oven to 180°C/ 350°F/ Gas 4

Using kitchen paper, pat the meat dry. Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add the meat and cook until browned all over, about 10 minutes. Sprinkle on the flour and stir in well with the tomato puree.

Heat the remaining oil in a frying pan. Add the onion, peppers, ginger and chilli, and cook gently until softened and golden brown, about 10 minutes. Tip the mixture into the casserole dish with the beef and stir together.

Place half the kidney beans in a food processor with enough cold water to just cover, blitz until smooth, then stir into the beef mixture. Add the orange wedges, remaining beans, stock cube and coriander and some salt and pepper.

Bring to the boil on top of the stove, then cover the dish with a tight-fitting lid. Cook for about 2 hours or until the beef is tender.

Serve straight from the pot with, if you like, a spoonful of soured cream and some chopped parsley on top.

Copyright Phil Vickery
Taken from: Britain: The Cookbook