1 pack of Arley’s Beef Pieces
1 tin of black beans
1 tin of plum tomatoes
1 large red chilli (your choice!)
4 garlic cloves
3 bay leaves
1tsp smoked paprika
1tbsp olive oil
Salt & pepper to taste
1. In a medium-sized pan on a low-medium heat, add the oil and bay leaves, allowing the bay to release its scent – around 2 minutes.
2. Prick the chilli all over, then add to the pan, cooking for a further 2 minutes.
3. Next, crush and finely slice your garlic cloves, adding to the pan and stirring everything together for a further 2 minutes.
4. Now take your tin of black beans and pour the whole can in, water and all, before adding the plum tomatoes, smoked paprika and a little salt and pepper (you can add more at the end, so don’t overdo it at this stage).
5. Bring the pan to the boil, then turn down to a simmer for around 10 minutes with a lid on top. Keep an eye on the pan, and if it starts to get a little dry, add in a little more water.
6. Whilst the stew is simmering, take a frying pan, bring to a medium high heat and pour in a glug of oil. When sizzling, add the beef pieces and cook for around 8 minutes, tossing as you go till the pieces are browned and slightly crispy.
7. After the stew has simmered for 10 minutes, take the lid off and let the pan bubble for a couple more minutes till the stew has thickened. Then add in the beef pieces, and a little more salt and pepper if needed before serving with crusty bread or a crispy jacket spud!