Red onions, red peppers, tomatoes and red beans all go into this zesty stew.
Serves : 6-8
Preparation time : 25 minutes
Cooking time : 1-2 hours
900g chuck steak, cut into 2.5cm pieces
4 tablespoons oil
1 large red onion, coarsely chopped
2 cloves garlic, crushed
2 red peppers, seeded and roughly chopped
1-2 red chillies, seeded and finely chopped
3 tablespoons mild chilli powder
1 tablespoon cumin
1 tablespoon paprika
700ml beer, water or stock
225g tinned tomatoes, pureed
2 tablespoons tomato puree
225g tinned red kidney beans, drained
5 ripe tomatoes, peeled, seeded and diced
Pour the oil into a flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes per batch.
Set aside the meat on a plate. Lower the heat and cook the onion, garlic, red peppers and chillies for about 5 minutes. Add the chilli powder, cumin and paprika and cook for 1 minute further. Pour on the liquid and add the tinned tomatoes, tomato puree and the meat.
Cook slowly for about 11/2 - 2 hours. Add the beans about 45 minutes before the end of cooking time.
When the meat is tender, add salt to taste and serve garnished with diced tomatoes.