Beef Casserole Recipe


Beef and butter bean stew with smoked paprika - Serves 4

Beef casserole


  • 3 tbsp olive oil
  • 750g /1 ½lb diced chuck steak or stewing beef
  • 1 large onion finely sliced
  • 1 red pepper sliced
  • 2 cloves garlic finely chopped
  • 1 tbsp smoked paprika
  • 1 tsp hot paprika (optional)
  • 125ml / 4 fl oz red wine
  • 1 x 400g chopped tinned tomatoes
  • 1 x 400g tin butter beans
  • 100g pitted black olives
  • Brown sugar to taste
  • 2 tbsp roughly chopped parsley
  • Salt and pepper.


  • Heat 2 tablespoons of oil in a large casserole dish.
  • Fry the beef in the oil until lightly browned on all sides.
  • Once browned, remove from the pan and set to one side.
  • Add the remaining oil, onions and red pepper to the pan and fry over a low heat until softened.
  • Once the onions are soft add the garlic, smoked paprika and hot paprika and fry for a further minute.
  • Pour in the red wine and allow to come to the boil, then return the beef to the pan with the tomatoes. Place a lid on the pan and leave either on a low heat or in the oven set to 150oc/ gas mark 2 for 2-3 hours until the beef is tender.
  • If the dish becomes a little dry during cooking add a little water.
  • Once the beef is tender stir in the butter beans and olives.
  • Cook for a further 2 minutes to allow the beans to warm through.
  • Finally check and adjust the seasoning adding a little sugar if required.
  • Stir in the chopped parsley just before serving.
  • This stew can be made a few days in advance or frozen for up to three months. Serve with buttery mashed potatoes or wet polenta.