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    Beef & bean casserole

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    Beef & bean casserole

    The mellow barbecue seasoning in this recipe adds a lovely richness to casseroles and slow-cooked dishes. It is also delicious with slow-cook pork cuts. For extra heat, add the seeds from the chilli

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours and 15 minutes

    Serves: 4


    1 tbsp oil
    1 onion, chopped
    400g diced braising steak
    1 red pepper, diced
    1 jalapeño, deseeded and chopped
    35g pack Old El Paso Smoky BBQ Fajita Seasoning Mix
    400g can chopped tomatoes
    400g can kidney beans, drained and rinsed
    200ml Cooks’ Ingredients Beef Stock
    1 Braeburn apple, grated
    ½ x 25g pack flat leaf parsley, chopped
    ½ x 28g pack Cooks’ Ingredients Coriander, leaves chopped
    4 sprigs Cooks’ Ingredients Oregano, chopped


    1. Preheat the oven to 200°C, gas mark 6.

    2. Heat the oil in a large frying pan, and fry the onion and steak for 4-5 minutes to brown. Add the pepper, jalapeño and BBQ fajita seasoning mix, and cook for 1 minute.

    3. Stir in the tomatoes, kidney beans, stock and apple, and bring to the boil. Transfer to a casserole dish, cover and bake for 2 hours, stirring halfway. Stir in the herbs. Serve with rice and soured cream. 

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