This is the perfect hearty dish to get you back to your best after a tough workout. The tasty fusion of beef and beans will give a double hit of protein to repair your muscles and fill you up, while the spices will give it a delicious flavour that’ll leave you wanting more. Paprika, which hails from Hungary, is made by grinding capsicum down into a powder, so it contains all of the health benefits you’d expect – such as vitamin A and vitamin E, and surprisingly iron too.
Ingredients (serves 8)
2tbsp olive oil
5-6 celery sticks, sliced
1kg diced beef, seasoned with freshly-ground black pepper and salt
4 x 400g tinned tomatoes
4tbsp tomato purée
1tsbp brown sugar
4tbsp balsamic vinegar
3 bay leaves
2tbsp smoked paprika
400g tin chickpeas, drained
400g tin butter beans, drained
Method
Preheat the oven to 200°C/400°F/ Gas Mark 6.
In a lidded ovenproof dish, heat the oil and cook the beef in batches. Remove with a slotted spoon and set aside. When all the beef is cooked, add the celery and cook for two minutes.
Add the tomatoes, purée, sugar, balsamic, bay leaves, paprika, chickpeas, and butter beans. Season and stir. Put the lid on, place in the oven and cook for three hours, checking and stirring every 30 minutes. It should have reduced considerably and be a nice thickened stew. To help it thicken, remove the lid for the last 30 minutes.
Remove from the oven, allow to sit for 10 minutes before serving.
