College Cuisine: Smoky Beef and Bean Stew

SERC staff and students are keeping their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.

This week’s recipe shows you how to make your own Smoky Beef and Bean Stew. The recipe is as follows:

Ingredients (Serves 10) 

• 1 kg lean beef cubes/steak pieces  
• 2 white onions, peeled  
• 800g tinned chopped tomatoes 
• 200g Beef bouillon paste, prepared as  
• 400g butter beans, drained – made up 
• 2 tbsp caster sugar 
• 2 tbsp white wine vinegar  
• 1 tbsp chilli powder  
• 1 tbsp ground cumin 
• 1 tbsp paprika 
• 2 white onions, peeled  
• Handful of fresh parsley, chopped   

Method 

1. Place the beef pieces in a saucepan and cover with the beef stock. Bring to the boil and allow to simmer until the beef is almost tender, checking occasionally to make sure it doesn’t dry out.   
2. In the meantime, gently fry off the onions with all the spices and add the sugar and chopped tomatoes to make your sauce. 
3. When the beef is tender and cooked through, add it to the sauce and simmer for about 30 minutes or until the flavours have fused together.  
4. When the sauce is ready, add the butterbeans and continue to heat through for another 10 minutes. 
5. Season to taste before placing in a warmed serving dish and garnish with chopped parsley. 
6. Optional: serve with rice or crusty bread. 

These recipes would not be possible without the hard work of SERC’s catering staff, who strive to create excellent meals as well as maintaining a Microsoft Teams page for these recipes to be shared between staff and students. If you are interested in cooking at a professional level, please click here to view our full time Hospitality and Catering courses.  

Apply now for courses commencing September 2020. For more information visit www.serc.ac.uk to find out how you could be #BetterOffAtSERC

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