One Pot Slow Cooker Chilli Beef Stew. Easy winter warmer casserole. Great for all the family and freezer friendly too.
Thank you to Christine for reminding me of this super recipe.
As the frost lays thick on the ground and we want big hearty warming dinners then this is an absolute winner.
I have resisted the mince pies so far but there’s that feeling that we are hurtling towards Christmas at an alarming rate. Our bodies crave more food than normal and it’s so easy to give in to the extra treats that Christmas provides.
This is a firm favourite with my family over the winter months. It’s so easy to make and easy to double up the quantities and keep some in the freezer for a quick and hearty dinner.
Chilli Beef Stew
Serves 6 • Ready in 1 hour
2 tsp sunflower oil (54 cals)
1 large onion, peeled and chopped (90 cals)
2 fresh green or red chillies, deseeded and chopped into rings (3 cals)
3 garlic cloves, peeled and roughly chopped (9 cals)
600g (1¼lb) extra-lean casserole beef steak, diced (774 cals)
2 tsp mild chilli powder
1 tsp ground cumin
2 tsp paprika (14 cals)
1 tsp salt (or to taste)
1 tsp cocoa powder (unsweetened cocoa) (6 cals)
2 × 400g (14oz) can chopped tomatoes (128 cals)
1 × 400g (14oz) can red kidney beans, rinsed and drained (420 cals)
juice of 1 lime (3 cals)
- Heat the oil in a large casserole over a medium heat, add the onion and gently fry for about 5 minutes. Add the chillies and garlic and fry for a further 2 minutes.
- Using a slotted spoon, remove the onion, chillies and garlic from the pan and turn the heat to high. Add the beef to the pan in 2 batches and fry until browned on all sides.
- Reduce the heat, return all the meat to the pan, together with the onion mixture and stir in the chilli powder, cumin, paprika, salt and cocoa. Finally, add the canned tomatoes and kidney beans and stir well. Bring to the boil, reduce the heat and simmer gently for 30–40 minutes, stirring occasionally.
- Alternatively, transfer to a slow cooker and cook on low for about 8 hours or cook in a lidded casserole in an oven preheated to 160C/fan 140C/325F/Gas Mark 3 for 2 hours. Stir in the lime juice just before serving.