Beef and Baked Bean Stew
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Prep Time
10 MINS
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Cook Time
3 HR 30 MINS
- KCals 313
- Carbs 35G
6 Servings
Ingredients
- 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
Instructions
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Preheat the oven to 170°C.
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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.
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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.
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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.
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Season to taste with salt and black pepper and serve.