• Save to your scrapbook
  • Save to your scrapbook

    Spicy Beef Casserole

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spicy Beef Casserole

    This hearty dish for winter days is flavoured with chilli to add a little extra heat. It also uses Lo Salt, which tastes the same as salt, but is low in sodium.

    • Preparation time: 10 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6


    • Lo Salt and freshly ground black pepper
    • 300g long grain rice, boiled
    • 750g Aberdeen Angus Diced Braising Steak (from the Meat Service Counter)
    • 1 tbsp vegetable oil
    • 1 medium onion, roughly chopped
    • 4 cloves garlic, roughly chopped
    • 2 mild green chillies, deseeded and roughly chopped
    • 300ml hot beef stock, fresh or made from cubes
    • 1 tsp Schwartz Mild Chili Powder
    • 2 x 400g cans Waitrose Chopped Italian Tomatoes in Natural Juice
    • 410g can Waitrose Red Kidney Beans, drained
    • 2 tsp red wine vinegar
    • 2 tbsp roughly chopped fresh coriander or parsley


    1. Heat the oil in a large casserole pan and brown the diced beef on a medium heat for 3-4 minutes. Do this in batches. Return all the meat to the pan and add the onion, garlic and chillies. Cook for 5 minutes, or until the onions have softened.
    2. Lower the heat and add the beef stock, chilli powder and tomatoes. Cover tightly and simmer on the lowest heat for 1 hour or until the meat is tender. Add the beans and vinegar, and season to taste. Cook for a further 5 minutes until piping hot.
    3. Stir in the herbs then divide between plates and serve with boiled rice.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This dish will freeze for up to 2 months. Defrost thoroughly and reheat until piping hot. Wash hands, cooking equipment and work surfaces thoroughly after handling raw meat.


    Average user rating

    3 stars