Beef and Bean Casserole with Pecan Pilaf

Charmaine Lu -

  • 500g beef steak chunks
  • 2 tbsp seasoned flour
  • 1 tbsp smoked paprika
  • 2 tbsp olive oil
  • 250g brown rice
  • 1 chopped onion
  • 3 crushed garlic cloves
  • 2 sliced red peppers
  • 400g tin of butter beans, drained
  • 400g tin of chopped tomatoes
  • 300ml beef stock
  • 100g chopped pecans
  • 4 tbsp chopped parsley
  • Toss the beef pieces in the flour and paprika to evenly coat, then fry in a casserole for 8 mins in 1 tbsp of oil to brown all over. Remove from the pan and set aside. Meanwhile, add the rice to a pan of boiling water and simmer for 25 mins.
  • Heat the remaining oil to the casserole and cook the onion, peppers and garlic for 10 mins to soften. Return the beef to the pan, pour in the chopped tomatoes, butter beans and stock, and simmer for 20 mins.
  • Dry-fry the nuts for 3 mins in a frying pan, then stir through the cooked rice with half the parsley and plenty of seasoning. Stir the remaining parsley into the beef casserole, then serve with a heap of the pecan pilaf.
45 mins
4 serving