Pepperpot Beef and Orange Stew

Heres a stew with a twist from Phil Vickery - the oranges and ginger give it a really different slant. Serve with soured cream poured and lots of chopped parsley
By Quality Meat Scotland
Pepperpot Beef and Orange Stew
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 500 g braising steak, sliced
  • 2 tbsp vegetable oil
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 1 small red onion, peeled and chopped
  • 1 red pepper, seeded and chopped
  • 1 yellow pepper, seeded and chopped
  • 25 g ginger, grated
  • 1 small red chilli, seeded and chopped
  • 410 g can kidney beans, drained and rinsed well
  • 1 small orange, cut into six wedges
  • 2 tbsp roughly chopped coriander leaves

to serve

  • soured cream
  • parsley, chopped


1. Preheat the oven to 180C/gas 4.

2. Using kitchen paper, pat the meat dry. Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add the meat and cook until browned all over, about 10 minutes. Sprinkle over the flour and stir in well with the tomato puree.

3. Heat the remaining oil in a frying pan. Add the onion, peppers, ginger and chilli, and cook gently until softened and golden brown, about 10 minutes. Tip the mixture into the casserole dish with the beef and stir together.

4. Put half the kidney beans in a food processor with enough cold water to just cover, blitz until smooth, then stir into the beef mixture. Add the orange wedges, remaining beans, stock cube and coriander and some salt and pepper.

5. Bring to the boil on top of the stove, then cover the dish with a tight-fitting lid. Cook for about 2 hours, or until the beef is tender.

6. Serve straight from the pot with a spoonful of soured cream and some chopped parsley on top.

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