New logo small Recipes Recipes Collections Collections
E8177ab850a097321798d6830afc45668ae09444 data

Braised Beef with Grilled Peppers and Butterbeans

  • Timer Prep 20 min
    Cook 150 min
  • Chart 465.0 cal/
  • Chef hat Easy


Halve the shallots. Drain and rinse the tinned butterbeans.


  1. 1 Put the beef and wine in a large, non-metallic dish. Set aside.
  2. 2 Heat the oven to 160°C/ 325°F/ gas 3 (140°C for fan ovens).
  3. 3 Drain the peppers, reserving the oil.
  4. 4 Heat 1 tbsp reserved oil in a large, flameproof casserole. Add the shallots and fry over a medium heat for 10 minutes, stirring occasionally, until golden. Remove and set aside.
  5. 5 Using a slotted spoon, take the beef out of the marinade and pat dry. Dust with the flour and season.
  6. 6 Add 2 tbsp reserved oil to the casserole, then add the beef and cook for 5 minutes, stirring regularly, until browned all over.
  7. 7 Return the shallots to the pan containing the wine. Bring to a simmer, scraping the bottom of the pan with a wooden spoon.
  8. 8 Add the stock, cover and cook in the oven for 2 hours until the beef is tender.
  9. 9 Remove the lid, put the casserole on the hob and bubble over a low heat. Add the peppers and butterbeans and cook for 2 minutes.
  10. 10 Stir in the spinach and serve with rice.
  • Average per serving
  • Calories 465.0kCal
  • Fat20.8g
  • Saturated5.0g
  • Salt1.5g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg