Spicy Beef and Bean Stew
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 4 cups rump Steak (trimmed and cubed)
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp Chili powder
- 1 Tbsp Corn starch
- 1 Tbsp gluten-free cocoa powder
- 1 cup tomato passata
- 1 cup Beef stock
- 2 cups canned Kidney beans (drained)
- 1 small Avocado (pitted and diced)
- 2 Plum tomato (cored and diced)
- 3 cups cooked Long grain rice
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large casserole dish set over a moderate heat until hot.
2.
Season the steak and seal, in batches, until golden all over. Reduce the heat a little and add the ground spices, cornflour and cocoa powder.
3.
Stir well, and cook for a minute before covering with the passata, stock and beans. Once the chilli starts to simmer, cover the dish with a lid and cook over a slightly reduced heat for 1 hour until the beef is tender.
4.
Season to taste with salt and pepper. Serve over bowls of rice, garnished with avocado and tomato.
