1.2 kg beef for stewing, cut into chunks
2 onions, chopped
2- 3 tbsp chipotle paste (depending on how hot you like it)
3 tsp ground cumin
3 tsp dried oregano
1 ½ tbsp plain flour
1 ½ tbsp cocoa powder
1 beef stock cube, crumbled
400 g carton passata
500 g butternut pumpkin, cut into chunks (peeled before weighing)
150 g basmati rice
2 red capsicums, seeded and cut into similar sized chunks as the pumpkin
400 g can canned red kidney beans in chili sauce
400 g tin black beans, rinsed and drained
grated cheddar, to serve
spring onions, to serve
sour cream, to serve
tortilla chips, to serve
- Brown the beef, in batches, in 1 1/2 tbsp oil in a non-stick frying pan. Set the beef aside. Add 500ml water to the browning pan, bring to the boil, then scrape up any stuck meat juices with a wooden spoon before turning off the heat.
- Heat oven to 160C/fan 140C. Put 3 tsp oil and the onions into a casserole dish, and cook gently until softened. Stir in the chipotle paste, cumin, oregano, flour, cocoa and stock cube, and stir together, cooking for 2-3 minutes. Gradually stir in the beef water from the browning pan, then add the beef and passata. Add water until all the beef is almost covered. Bring to a simmer, then cover with a lid and transfer to the oven. Bake for 2 hours.
- Stir in the butternut pumpkin and, without a lid, return to the oven for 15 more minutes. Stir in the rice and capsicums, and bake for another 20 minutes, adding more water if needed. Stir in the kidney beans in chilli juice and the black beans, and bake uncovered for another 10 minutes until everything is hot, and the pumpkin and rice are tender.
- Serve with grated cheese, spring onions, dollops of sour cream and tortilla chips.