A rich and tasty recipe with cracked black pepper for a delicious and tender peppered beef casserole.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Heat the oil in a large pan, add the beef and fry for 3-4 minutes. Stir in the onion and cook for a further 5 minutes, until softened. Add the red pepper and the Coarse Ground Black Pepper, stir and transfer to a casserole dish.
Mix the sachet contents with the water and pour over the beef. Cover and cook in the oven for 2 hours, or until beef is tender.
Fry the beef on high so it quickly seals all over and caramelises for a richer flavour.
Recipe Storage (once cooked)
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 4-5 minutes, stirring half-way through, or until piping hot throughout.