22
Red Chilli Stew
Serves 4-6
150g beef stewing steak
1¼ teaspoons sea salt
1 teaspoon freshly ground pepper
½ teaspoon vegetable oil
2 medium onions, diced
1 large red pepper, diced
3 garlic cloves, finely chopped
60g red chilli powder (previous recipe)
1 tablespoon paprika
1 teaspoon dried oregano
1 can of beer, larger or bitter
400g can plum tomatoes, roughly chopped
2 jalapeno peppers, puréed
500ml chicken or beef stock
2 medium potatoes, peeled and cut into
1-inch cubes*
410g tin of red kidney beans, rinsed and
drained
*Once potatoes are peeled and cut, keep them submerged in cold water until they are
needed.
Season the beef all over with ¼ teaspoon of salt and the ¼ teaspoon of pepper. Heat
a 6 litre stockpot over medium heat. Once hot, add the oil to the pot. Brown the beef
on all sides in two batches – be careful not to overcrowd the pan. Be patient as well,
being sure to let meat brown before moving – each batch should take about 8 to 10
minutes. Reserve all browned meat in a stainless steel mixing bowl.
Add diced onions and pepper to stockpot. Sauté for about 3 minutes. Stir in the diced
garlic and continue to sauté for another 4 to 5 minutes until all vegetables are soft.
Add the chilli powder, paprika and dried oregano to the vegetables and then stir in
the reserved meat.
Stir in the beer and leave to simmer until almost completely reduced.
Add the
tomatoes, puréed jalapenos and stock. Bring the stew to a boil. Once boiling, reduce
temperature so that stew remains at a simmer. Simmer stew for about 3 to 4 hours,
until meat is completely tender. Once tender, add the potatoes and beans to the stew
and continue to simmer for an additional 45 minutes.
Stew is ready to serve at this point. Flavours are even better the following day.
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