One-Pot Cuban-Style Beef & Pepper Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and chop 2/3 of your red onion[s] into wedges

Dice the remaining red onion finely

Chop your garlic finely

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into rough chunks

Chop your coriander finely

Drain and rinse your black beans

Combine the diced onion and chopped coriander in a small bowl – this is your herby topping

Dissolve your beef stock mix, tomato paste and red wine stock in 500ml [650ml] [850ml] boiled water – this is your tomato stock

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of olive oil over a high heat

Once hot, add your diced beef to the dish with a generous pinch of salt

Cook for 3-4 min or until starting to brown

Reduce the heat to medium and add the red onion wedges and chopped pepper to the dish with 1 tsp [1 1/2 tsp] [2 tsp] flour

Add the crushed garlic, black beans, smoked paprika, bay leaf[ves] and ground cumin and give everything a good mix up

Season with a pinch of salt and pepper

Add the tomato stock and bring to the boil over a high heat

Cover with the lid and put the dish in the oven for 1 hour or until the sauce is rich and the beef is tender – this is your one-pot Cuban-style beef & pepper stew

Once the stew has been cooking for 45 min, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving