- Chilli Beef & Bean Casserole.jpg (49.67 KiB) Viewed 23 times
Takes: 2 hours 40 minutes
Serves: 6
No nutritional information available.
Ingredients
- 1.1kg beef stewing steak, trimmed and cut into 3cm pieces
- Salt and freshly ground black pepper
- 2tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, deseeded and roughly chopped
- 2 garlic cloves, crushed
- 35g packet chilli spice mix
- 2 tsp ground cumin
- 400g can kidney beans, drained and rinsed
- 400g can chopped tomatoes
- 250ml beef stock, made with 1 stock cube
- Fresh coriander sprigs, to garnish (optional)
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Season the beef with the salt and pepper. Heat the oil in a flameproof casserole dish over a high heat. Cook the beef in batches for about 5 minutes, turning occasionally, until browned all over. Remove and set aside.
2. Add the onion, pepper and garlic to the dish. Cook for 3 - 4 minutes until soft, stirring occasionally. Add the spice mix and cumin. Cook for 1 minute until fragrant, stirring occasionally.
3. Return the beef to the dish along with the beans, tomatoes and stock. Season and bring to the boil. Cover with a lid.
4. Transfer to the oven and cook for 2¼ hours, stirring halfway, or until the beef is tender. Garnish with coriander (if using), and serve with spoonfuls of soured cream, if liked.
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