• 2tbsp olive oil
• 1kg braising beef, cut into cubes
• 2 red onions, thinly sliced
• 1 red pepper, deseeded and diced
• 3 garlic cloves, chopped
• 400ml veggie stock
• 2 x 400g of black eyed beans, drained and washed
• 1 tbsp tomato purée
• 400g tin tomatoes
• 1 tsp sugar
• 2 tsp sweet smoked paprika
• 1 tsp cumin
• 1-2 green chillies
• salt and pepper
• serve with mash potatoes or rice

1. Preheat the oven to 140 Celsius / Gas 3
2. Heat the oil in a large pan that has a lid and that could be put in the oven.
3. Add the beef and brown it all over. Do this in batches.
4. The beef should be golden all over.
5. Add the onions, peppers, garlic and chilli and fry for a couple of minutes.
6. Add the spices and cook for a few minutes, then the tomato purée.
7. Add the stock and tin tomatoes.
8. Bring to the boil.
9. Add the beef back into the pan.
10. Cover and cook for 1 and a half hours to 2 hours. The beef should be tender.
11. Stir in the beans the last half hour of cooking.
12. Serve with mash or rice and vegetables.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.