Pepperpot Beef and Orange Stew

Phil Vickery’s Pepperpot Beef and Orange Stew
(Serves 4)

For more information about this recipe and others visit Feel Good About Meat online

Pepperpot Beef: with an Orange twist

To serve (optional)
Soured cream
Chopped fresh parsley

What do I do?
Pre-heat 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, and then stir into the beef mixture.

Add the orange wedges, remaining beans, stock cube, coriander and some salt and pepper.

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

Aga cooking
2, 3 and 4 oven Aga: Brown the meat on the boiling plate and cook the onions, peppers, ginger and chilli on the simmering plate.
Bring the completed recipe to the boil, simmer for a couple of minutes, cover and transfer to the floor of the simmering oven 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’