This is a great dish for batch cooking. Very simple and you can double the ingredients and freeze half for another meal.
INGREDIENTS:
1 tbsp olive oil
800g lean beef chunk steak,fat trimmed cut
Into 3 cm pieces
2 red capsicums
1 brown onion,thinly chopped
2 garlic cloves,crushed
3 tsp sweet paprika
2 tsp smoked paprika
1 tsp dried chilli flakes
2 cups(500ml)beef stock
400g can diced tomatoes
440g can kidney beans,rinsed,drained
1 tbsp red wine vinegar
1/3 coriander leaves for garnishing
COOKING METHOD:
1. Heat oil in a large saucepan over medium-high heat.cook beef,turning in batches for 5 minutes or until browned.transfer to a plate and set aside.
2. Heat oil in a large deep pan over medium-high heat. Cook onion,garlic, paprika and capsicums,stiring for 5 minutes until fragrant and the capsicums softened.
3. Return beef to pan with tomatoes and stock and bring to boil.Reduce heat and simmer,covered for 1 1/2hours or until beef tender.Add beans and vinegar and simmer,uncovered for 10 minutes or until slightly thickened. Serve with coriander leaves and rice.
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