1 kg stewing beef, ideally shoulder/chuck, well-trimmed and cut into 3cm cubes
2 tablesp. rapeseed or olive oil
2 medium onions, finely chopped
4 garlic cloves, peeled and crushed
2 red or green chillies, finely chopped
1 teasp. smoked paprika
1 tablesp. ground cumin
1 tablesp. ground coriander
1 tablesp. light brown sugar
2 tablesp. tomato purée
400g tin chopped tomatoes
400ml stock or water
2 x 400g tins red kidney, pinto or black beans, a mix is nice, drained and rinsed
Salt and freshly ground black pepper
Juice ½ lemon
Fresh coriander, roughly chopped
Bookmark Recipe
Chilli Beef
8 people
2 h
Nutrition per serving
-
kcal826kcal
-
protein50g
-
total fat38g
-
saturates15,4g
-
iron5.3mg
-
carbs73g
Ingredients
Rice or garlic bread
2 avocados, diced and sprinkled with lime juice
½ red onion, thinly sliced
Grated cheese
Sour Cream
Main
1 kg stewing beef, ideally shoulder/chuck, well-trimmed and cut into 3cm cubes
2 tablesp. rapeseed or olive oil
2 medium onions, finely chopped
4 garlic cloves, peeled and crushed
2 red or green chillies, finely chopped
1 teasp. smoked paprika
1 tablesp. ground cumin
1 tablesp. ground coriander
1 tablesp. light brown sugar
2 tablesp. tomato purée
400g tin chopped tomatoes
400ml stock or water
2 x 400g tins red kidney, pinto or black beans, a mix is nice, drained and rinsed
Salt and freshly ground black pepper
Juice ½ lemon
Fresh coriander, roughly chopped
Side
Rice or garlic bread
2 avocados, diced and sprinkled with lime juice
½ red onion, thinly sliced
Grated cheese
Sour Cream
Method
Copy TextPreheat the oven the Gas Mark 3, 160ᵒC (325ᵒF).
Place the beef in a large bowl. Season with salt and black pepper. Stir through 2 tablespoons of oil. Heat a large frying pan. Cook the beef in batches until golden brown. As each batch cooks remove it to an ovenproof casserole dish.
Add a little more oil to the pan. Add the onions and cook for a couple of minutes until they begin to soften but not brown. Then add in the garlic and chillies. Stir well then add the paprika, cumin, coriander, sugar and tomato purée. Stir for a couple of minutes, then add in the tomatoes and stock or water. Bring to the boil, stirring thoroughly to combine all the ingredients. Pour this over the beef in the casserole dish, cover and place in the oven. Cook for 1 hour then stir through the beans and cook for another 30 minutes until the meat is tender and the sauce is well reduced. Stir through the lemon juice and sprinkle over the coriander.
To Serve: Serve with rice or garlic bread. Hand around bowls of diced avocado, red onion, grated cheese and sour cream.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven the Gas Mark 3, 160ᵒC (325ᵒF).
Place the beef in a large bowl. Season with salt and black pepper. Stir through 2 tablespoons of oil. Heat a large frying pan. Cook the beef in batches until golden brown. As each batch cooks remove it to an ovenproof casserole dish.
Add a little more oil to the pan. Add the onions and cook for a couple of minutes until they begin to soften but not brown. Then add in the garlic and chillies. Stir well then add the paprika, cumin, coriander, sugar and tomato purée. Stir for a couple of minutes, then add in the tomatoes and stock or water. Bring to the boil, stirring thoroughly to combine all the ingredients. Pour this over the beef in the casserole dish, cover and place in the oven. Cook for 1 hour then stir through the beans and cook for another 30 minutes until the meat is tender and the sauce is well reduced. Stir through the lemon juice and sprinkle over the coriander.
To Serve: Serve with rice or garlic bread. Hand around bowls of diced avocado, red onion, grated cheese and sour cream.
