› 450 g of minced beef
 › 1 medium onion, finely chopped
 › 1 medium carrot
 › 100 g of frozen peas, defrosted
 › 1 medium pepper
 › 5 button mushrooms
 › ½ x 400 g tin of chopped tomatoes
 › 1 low-salt beef stock cube dissolved in 150 ml of boiling water
 › 1 teaspoon of chilli powder
 › 2 dessertspoons of tomato sauce
 › 1 clove of garlic, crushed
 › ½ x 240 g tin of kidney beans
 › 1 dessertspoon of plain flour


1.  Chop the onion, garlic, carrot, pepper and mushrooms.
2.  Put minced beef in dry frying pan. There is sufficient fat in min ce
for frying.
3.  Cook for 20–25 minutes over a low heat until well browned, stirring
all the time.
4.  Add onions and garlic to the pan and cook for 2–3 minutes. Sprinkle on
the flour and chilli powder and cook for 1–2 minutes, stirring all 
the time.
5.  Add beef stock, tomato sauce, tinned tomatoes and vegetables. 
Bring to the boil.
6.  Add kidney beans to mince.
7.  Simmer for 20 minutes or until the sauce is at the desired consistency.
Try using more beans and
less meat for a cheaper but
equally satisfying meal.


Serve with rice

4 adults

Preparation time
10 minutes

Cooking time
40 minutes

Utensils needed
Chopping board
Chopping knife
Frying pan
Wooden spoon
Measuring jug
Vegetable peeler