Bachelor’s Beef


  • 2 tbsps olive oil
  • 900g (2lb) stewing steak, cut into 2.5cm (1 inch) cubes
  • 2 cloves garlic crushed
  • 2 small leeks thinly sliced
  • 225g (8oz) button mushrooms, quartered
  • 1 red or yellow pepper, deseeded and thinly slice
  • 2 tbsps plain flour
  • 1tsp medium chilli powder
  • 150ml (5 fl.oz) red wine
  • 1 x 400g can chopped tomatoes
  • 1 tbsp Worcester sauce
  • 1 tbsp redcurrant jelly
  • 1 x 400g can kidney beans, drained and rinsed
  • salt and pepper
  • 2 tbsps horseradish sauce

Recipe Name

Bachelor's Beef


1. Heat one tablespoon of sunflower oil in a deep saucepan and fry beef until golden brown (you may need to do this in batches). 2. Add the remaining oil, along with the garlic, leeks, mushrooms and yellow pepper and over a high heat for 3-4 minutes. 3. Sprinkle in the flour and chilli powder, then stir in the wine, chopped tomatoes, Worcestershire sauce, redcurrant jelly and kidney beans and bring to the boil. 4. Season with salt and freshly ground pepper, reduce the heat and simmer gently, either in the oven or on the hob, for about one and a half to two hours until the meat is tender. 5. Serve with mashed potatoes and vegetables and a dollop of horseradish sauce on top of each portion.