By
delicious. team
This creative Mexican-style dish can be made by first making a batch of our Classic beef casserole then adapting it according to these instructions.
Ingredients
- 1 tbsp vegetable oil
- 40g unsalted butter
- 1kg braising steak, cut into 4cm cubes
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 3 long red chillies, finely chopped
- 1 tbsp ground coriander
- 2 tsp ground ginger
- 250ml water
- 500ml beef stock, hot
- 400g can chopped tomatoes
- 2 x 400g cans chickpeas, drained and rinsed
- A handful of coriander leaves
Method
- 1. First, follow step 1 of the master recipe (see Classic beef casserole recipe), browning the braising steak in batches.
- 2. Next, add the remaining vegetable oil and butter and cook the onions, garlic, chillies, ground coriander and ground ginger (omit the celery, carrots and flour). Stir over a medium-low heat for 1 minute, until fragrant.
- 3. Add 250ml water (instead of the wine) with the beef stock and canned tomatoes (omit the tomato purée). Simmer, uncovered, for 1 hour.
- 4. Add the chickpeas and cook for 30-45 minutes, until the beef is tender. Stir in a handful of coriander leaves (in place of the oregano), season and serve with couscous with lemon zest and extra coriander stirred in.
Nutritional info
Per serving: 449kcals, 21g fat (7.1g saturated), 50.1g protein, 23.6g carbs, 4.8g sugar, 1.4g salt
Chef's tip
This creative Mexican-style dish can be made by first making a batch of our Classic beef casserole then adapting it according to these instructions.