If you enjoy a bit of weekend cooking this is ideal for you. This recipe is best made with cheap cuts of beef, cooked long and slow until it falls apart. I like this fairly hot, but you adjust the heat to suit your own taste.
The rich tomato sauce is sweet with red peppers, and there’s heat and smokiness from chilli and smoked paprika. Serve with rice and dollop of sour cream for all round satisfying deliciousness.
400gms Chuck beef
1 Large onion
2 Red peppers
250ml Vegetable stock
4 Cloves garlic
1tsp Smoked paprika
1tsp Chilli powder
2tbsp Olive oil
- Heat the oil in a large wide bottomed pan. Slice the beef in 1.5 cm strips and sprinkle with the tablespoon of flour, making sure the meat is evenly coated
- Fry the beef over a high heat to seal the meat, and then remove the beef from the pan
- Slice the onion, peppers and mushrooms and add to the pan, cooking until the onions are translucent.
- Mince the garlic and add to pan along with beef, chilli, smoke paprika, and salt.
- Add the stock and deglaze the plan, and add the passata, cover the mixture with a lid, turn down the heat to a gentle simmer
- Cook for 1 hour, and check the seasoning. It’s also worth checking how the meat is doing (depending on the meat you use, it might be cooked but check in case it a little more cooking