• 8servings
  • 145minutes
  • 316calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tbsp olive oil

  2. 1kg (2 1/4lb) braising steak, diced

  3. 2 medium onions, peeled, cut into wedges

  4. 2 red peppers, deseeded and cut into chunks

  5. 2 cloves garlic, peeled and crushed

  6. 225g chorizo ring, thickly sliced

  7. 1 tsp crushed dried chillies or 1 1/2-2 tsp mild chilli powder

  8. 1 level tsp ground cumin

  9. 2 level tsp smoked paprika

  10. 2 x 400g cans chopped tomatoes

  11. 2 tbsp tomato puree

  12. 2 x 400g cans mixed beans, rinsed and drained

  13. Salt and ground black pepper

  14. Fresh parsley Large flameproof casserole

Instructions Jump to Ingredients ↑

  1. Set the oven to 160°C/320°F/Gas Mark 3. Heat 1 tablespoon of the oil in a large frying pan, add half the meat and fry until browned all over. Tip the meat and juices into the casserole. Repeat with another tablespoon of oil and the rest of the meat.

  2. Add the last of the oil to the pan along with the onions and fry gently 5 mins. Add the peppers, garlic, chorizo and spices and fry for 5 mins then add the tomatoes and tomato purée. Add to the meat, put the casserole on the heat.

  3. Bring the to the boil, cover, then transfer to the oven and cook for 2-2½ hours, until the beef is really tender.

  4. Stir the beans and warm through on the hob for 5 mins. Season to taste. Serve with parsley and crusty bread.


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