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Beef and Baked Bean Stew

  • Prep Time
    10 MINS
  • Cook Time
    3 HR 30 MINS
  • KCals 313
  • Carbs 35G
6 Servings


  • 500 g diced beef all visible fat removed
  • 2 410g tins of baked beans
  • 1 large carrot peeled and sliced
  • 1 onion peeled and chopped
  • 2 medium potatoes peeled and quartered
  • 1 beef stock cube
  • 700 ml boiling water
  • 1 beef stock pot
  • 2 tbsp Henderson's Relish
  • 1/2 tsp black pepper
  • low calorie cooking spray
  • salt and pepper, to taste


  1. Preheat the oven to 170°C.

  2. Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.

  3. Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish to the pan.

  4. Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.

  5. Season to taste with salt and black pepper and serve.