- 1 lb braising steak
- 1 medium red onion
- 2 cloves garlic
- 2 medium red peppers
- 2 or 3 red chillies
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 pint beef stock (oxo is fine)
- 8 oz canned tomatoes of 10 oz ripe tomatoes skinned and put through a blender
- 1 tablespoon tomato puree
- 6 oz canned red kidney beans or dry red kidney beans (these will need to be soaked in water overnight, drained, put in fresh water, brought to the boil and boiled vigorously for 10 minutes and then rinsed before adding to the dish)
- Put about 2 tablespoons of oil into a large pan and heat.
- Dice the braising steak into ¾” cubes and then add to the pan (once hot) and brown the meat on all sides. Put aside but keep warm.
- Peel and chop the onion coarsely. Peel and crush the garlic. Finely chop the chillies (watch your eyes, the seeds can be left in). Core and quarter the peppers, remove the pith, and chop into ¾” pieces.
- Re-warm the oil, add the onions, garlic, red peppers and chillies and cook on a low heat for about 5 minutes. Add the cumin and paprika and cook for a further minute.
- Heat the stock and pour over the onions etc. Add the tomatoes, tomato puree and the meat and warm through.
- Pre-heat the oven to Gas Mark 3 (325°F/170°)
- Transfer from the pan to an ovenproof casserole, cover and cook slowly for about 2 hours until the meat is really tender.
Serves 4 – Great with some crusty bread to mop up the juices. If it’s still on the runny side when cooked, stir in some cornflour mixed with a little water, and continue cooking for another 10 minutes or so.