Tag Archives: Braising steak

Beef and Bean Pot Melt

6 Sep


This tender, melt-in-the-mouth dish is a hearty treat, great as we move into autumn. It can be made with pretty much any cut of beef, and because it cooks for a long time even a very cheap cut will be succulent and tender. I used a cut of beef called skirt, but anything such as braising steak, brisket, chuck or shin would be delicious in this recipe. You may have to look in a butchers to find some of them if your supermarket doesn’t have a meat counter, but they shouldn’t be too expensive and there is often much more flavour to be found in a cheaper cut of meat!

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: small chunks of blue cheese or mature cheddar stirred through 5 minutes before cooking is done would add a lovely depth to this dish.

Serves: four people.

Cost per person: £1.02 (price based on Tesco Value ingredients, except for the beef).


  • 400g diced beef
  • 1 onion
  • 1 garlic clove
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) kidney beans, drained and rinsed
  • 1 red pepper
  • 1-2 tsps chilli powder
  • 1 tbsp plain flour
  • 50ml water
  • Salt and pepper, to season
  • Vegetable oil, for frying


1) Preheat the oven to 160C.

2) Dice the beef if not already done, and coat it in a layer of flour.



3) Fry the beef on a high heat for 3-4 minutes on each side, until sealed and golden brown.


4) Chop the onion and garlic and them to the beef. Cook on a medium heat for another 10 minutes.


5) Add the water and chilli powder to the beef and onions, and simmer for 2 minutes.


6) Add the chopped tomatoes, kidney beans and the chopped pepper, and stir together well.


7) Cover with a lid and cook in the oven for 1 1/2 hours.


8) Serve with a jacket potato or mash, and enjoy!



%d bloggers like this: