Bean and beef hotpot

It's pretty darn wintry in Cape Town today and we can think of nothing better than curling up under a blanket with a bowl of steaming stew and a few chunks of warm, buttered bread.

This dish is also great served over rice. Make it on a Sunday evening to keep in the fridge for the week ahead.

750g lean beef mince
1 beef stock cube
2 large onions, roughly chopped
450g carrots, peeled and thickly sliced
4 potatoes, peeled and cut into large chunks
2x 400g cans baked beans
Worcestershire or Tabasco sauce, to taste
Large handful of parsley, roughly chopped

1. Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 minutes or until the vegetables are tender.
Add the baked beans, sprinkle with sauce of your choice to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley.

Have a good weekend and stay warm.


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