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Pepperpot Beef

Long time since I posted a recipe... and since the weather has turned all wintery on us.. I whipped this up from one of 'The Complete Kitchen' from Weight watchers and for those who followed me making it on twitter and instagram the other night.. here's the recipe as promised! This is direct from the cookbook but I've added my own extra veg and seasoning, (in italics!), because I wanted to make it more of a stew...  PS: Got three days out of it and it just got better every night! AND once its assembled its pretty much doing all the work for you, an hour in the over.. feet up and catch up with The Great British Bake Off!! Enjoy! Doll x

Weigh in post following later! 


28 ProPoints per recipe
20 mins prep
1.5 hours cooking
Serves 6

15g of plain flour
1/2 teaspoon of ground ginger
500g lean diced casserole steak
Spray oil
2 x cans of chopped tomatoes
1 tbsp of light soft brown sugar
1 tbsp of red wine vinegar
2 garlic cloves crushed
2 teaspoons of Worcestershire sauce
1 - 2 tease of hot chill pepper sauce
410g can of kidney beans in water
3 bell peppers 
2 carrots
1 parsnip
1 leek
3 onions
handful of french beans
Stock cubes

How to... 
1. Preheat the oven to gas mark 2/150˚C/fan oven 130˚

2. Mix the flour, ginger and seasoning together and toss the beef in the mixture to coat. I also added a teaspoon of smoked paprika and crushed pink peppercorns.

2. Heat a large non stick frying pan, spray with oil and add the beef in batches... Brown for 4-5 minutes, turning over halfway, the remove to a plate and repeat with the next batch. DON'T over crowd the pan or the meat will steam rather than brown... you just need to seal it... 

3. In another pan sweat off the garlic, onions and peppers to caramelise them slightly... I added the sugar here... you don't need oil... The recipe doesn't say to do this but I like my onions soft and sweet.. helps with all the pepper! 

4. Meanwhile, dice the remaining roots veg ..

5. Layer in a casserole dish, with the veg and beef 

5. The recipe here says... Place the tomato, sugar, vinegar, garlic, Worcestershire sauce and chilli pepper sauce in a lidded flameproof casserole. Bring to the boil and add the beef, veg etc...  I prefer to add mine in the pot and give it extra time in the oven to soak up the flavors...

6. SEASON.... this is where you need to experiment and try out new flavors... adding herbs and spices are what will make you eat healthily and not get bored with dishes... it can go horribly wrong but you just might hit on something that's divine! My new find is the Bovril stock cube... 0PP and will beef up ANY dish!

7. Add 500ml of stock, I made two stews... me and my good deeds... I tried both of these... Bovril is 0pp, the Bouillon is 2pp per cube both delish!

8. It'll look something like this... I added a few mushrooms hanging about in the fridge!

9. Then pop in the oven for an hour... 

10. When times up... check and see if it has reduced enough... if not leave it for another 15 - 20 mins... if you can keep your hands off it!! NOM! Your kitchen will smell LUSH!!!

I made some cauliflower and spud mash and spooned it over.. SO filling and tonnes left for lunches for the week and tomorrows dinner! AND like a good curry it just improves with time... 5PP serving, 8PP including the mash! 

On a side note, they I found PINK onions on my shopping ventures ... its like they know my soul!!!

1 comment

  1. That looks amazing!!! Is that HP sauce with Guinness!!!! WOW!!! You must be in the UK! Thanks for posting the recipe!!!


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