Enjoy this simple stew for dinner, then pack into boxes to keep you going for lunches
Ingredients
- 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
Method
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Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. 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.
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Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.