800g/1lb 12oz braising steak, cubed
2 tbsp plain flour, seasoned well
4 tbsp olive oil
300ml/½pt red wine
2 red onions, cut into chunks
2 carrots, cut into chunks
4 garlic cloves, bashed to remove skin
2 red peppers, deseeded, cut into chunks
1 fresh red chilli, deseeded and sliced
few thyme sprigs, plus 1 tbsp leaves
1 bay leaf
1 tsp each ground cumin and coriander
½ tsp each cinnamon and chilli flakes
2 x 400g cans chopped plum tomatoes
2 tsp caster or granulated sugar
250ml/9fl oz good beef stock
400g can red kidney beans, drained
1kg/2lb 4oz potatoes (I like Maris Piper)
knob of butter
Toss the beef in flour, then brown half in a pan, using 1 tbsp oil. Once browned, spoon into a bowl. Add 100ml wine to the pan and scrape up any bits. Reduce a little, then pour into the bowl with the cooked beef. Wipe the pan and repeat with the remaining beef and another 100ml wine. Meanwhile, whizz the onions, carrots and garlic in a food processor until finely chopped.
Add 2 tbsp oil to the pan and tip in the chopped veg, peppers, fresh chilli, thyme sprigs and bay. Fry for 10 mins. Tip in the spices, cook for 1 min, then add the rest of the wine and reduce by half. Add the tomatoes, sugar, beef, winey juices and stock, season, then simmer for 1½-2 hrs until the meat is meltingly tender. Stir in the beans and allow to cool.
Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain, then tip back into pan. Add the butter and thyme leaves, season, then toss to coat. Tip the chilli mix into a 35 x 25cm dish, then layer the potatoes on top. Dot with butter. Cover with cling film and cool completely if freezing. Will freeze for 1 month – defrost before cooking. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden. Serve with soured cream and green veg.
584 kcals, protein 38g, carbs 55g, fat 23g, sat fat 8g, fibre 8g, sugar 16g, salt 1.27g