Pepperpot Beef with Kidney Beans


I got a book by Sophie Wright for Christmas this year and this was the first recipe I saw in it. It took me a while to come around to make it 🙂 but it was on my mind ever since. I have to admit, I am not a big beef eater but lately I had a weird craving for it, so I did experiment with few ways of cooking it and this recipe was one of them. Perfect for a cosy night in without any fuss!


(Original recipe by Sophie Wright)


1 tablespoon vegetable oil
500g diced beef (use shin, brisket, chuck or braising steak)
3 tablespoons plain flour
1 red onion, peeled and finely sliced
100mls water or beef stock
2 garlic cloves, peeled and sliced
2 teaspoons ground ginger
1 teaspoon chilli powder or paprika
salt and freshly ground black pepper
2 red peppers, deseeded and sliced
3 tablespoons Worcestershire sauce
1 tablespoon brown sugar (or any sugar)
2 tablespoons red or green chillies, chopped
1 x 400g tin chopped tomatoes
1 x 400g tin kidney beans, drained
2 tablespoons red wine vinegar (white wine or cider vinegar will also work)


1. Preheat the oven to 160ºC if oven cooking. Place a heavy-based casserole dish on the stove and add the oil.

2. While the pan is heating up over a high heat, put the diced beef into a bowl with the flour and coat it well in the flour. Gently lay the meat into the hot oil and fry in batches until all the meat is golden brown.  4 minutes per side should do it.  If cooking in batches, remove the first lot before doing the next.

3. Turn down the heat to medium and add all the meat back into the pan and add the onion and garlic and cook for 10 minutes. Coat the onion in all the juices in the bottom of your pan and add 100mls of water or beef stock.  Scrape the bottom of the pan as the water boils to try to release some of that lovely flavour from sealing the meat.

4. Now add the ginger and chilli powder or paprika, season with salt and pepper, then add the peppers, Worcestershire sauce, brown sugar,chopped chillies, chopped tomatoes, kidney beans and vinegar. Bring the stew to the boil, place on a lid and cook in the preheated oven for 1 & 1/2 hours. (You can also cook it on the top of the stove over a very low heat which will take around about the same time, just make sure you stir it every half an hour or so to prevent it from burning.

5. Add a little more water if you think its getting a bit dry.  The beef should be seriously tender when the stew is ready and the sauce will be thick and sticky.
Serve with rice, mashed potato or a crispy-skinned jacket potato and lots of sour cream.