Bangin’ Beef Stew

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  • 4 mixed-colour peppers
  • 1 heaped teaspoon allspice
  • 600 g lean stewing beef
  • 10 fresh bay leaves
  • 8 cloves of garlic


  • Preheat the oven to 160°C/325°F/gas 3.
  • Place a large shallow casserole pan on a high heat.
  • Deseed the peppers and chop into fingers, then place in the pan with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the allspice.
  • Chop the beef a similar size and stir into the pan with the bay.
  • Crush in the unpeeled garlic through a garlic crusher and fry for 2 minutes, tossing regularly.
  • Add 2 tablespoons of red wine vinegar and 500ml of water to the pan.
  • Cover, then cook in the oven for 2 hours, or until dark and sticky.
  • Loosen with a splash of water, if needed, mix up, taste, season to perfection, and serve.
Course Beef / Stew