Chimichurri beef casserole
- December 2020
- Serves 6-8
- Hands-on time 20 min, oven time 3½ hours
This simple, slow-cooked, Argentine-style casserole combines rich, smoky flavours with a vibrant, herby chimichurri garnish.
Stickler for tradition? Why not try this classic beef casserole, which swaps the jalapeños and chillies for hearty root vegetables.
- 25.4g fat (5.6g saturated)
- 43.6g protein
- 10.5g carbs (9.5g sugars)
- 3.4g fibre
- 0.5g salt
- 4 tbsp sunflower oil
- 1.5kg chuck steak, cut into 2.5cm chunks
- 1 large onion, chopped
- 2 sweet peppers, sliced (red or yellow)
- 5 garlic cloves, sliced
- 1 large dried ancho chilli or ½ tsp chipotle chilli paste
- 2 jalapeño chillies, deseeded and finely chopped
- 1 tbsp toasted cumin seeds, ground in a spice grinder or pestle and mortar
- 1 tbsp ground sweet paprika
- 400g can chopped tomatoes
- 350ml fruity red wine (we used Argentine malbec)
- 450ml beef stock (use a stock pot if you like)
- 2 tbsp agave syrup or light muscovado sugar
- 2 tsp dried oregano
- 3 bay leaves
- Rice and/or tortillas to serve
For the chimichurri sauce
- Large handful fresh mint leaves
- Handful fresh oregano leaves
- 1-2 red chillies, seeds removed or left in, according to taste (see tip)
- 2 tbsp red wine vinegar
- 1 tsp caster sugar
- 2 garlic cloves, roughly chopped
- 125ml extra-virgin olive oil
Useful to have
- Food processor
- Heat the oven to 150°C/130°C fan/gas 2. Heat 3 tbsp of the oil in a large hob-safe casserole or non-stick pan. Brown the meat in batches over a high heat until well coloured all over. Lift out onto a plate and set aside.
- Add the remaining oil, then the onion and peppers. Cook gently, stirring, for 8-10 minutes until softening. Add the garlic, dried chilli/chilli paste, jalapeños, cumin and paprika. Fry over a medium heat for 1 minute.
- Return the beef to the pan with any resting juices, along with the chopped tomatoes, wine, stock, syrup/sugar, dried oregano and bay leaves. Season lightly, cover, then transfer to the oven for 3½ hours until the beef is meltingly tender (see Make Ahead).
- For the chimichurri, whizz all the ingredients except the oil in a food processor with plenty of seasoning until roughly chopped (or chop as finely as you can by hand – it doesn’t matter if it’s chunky). Add the oil and stir to mix, or whizz again until everything is finely chopped. Taste and adjust the seasoning.
- Serve the stew with the chimichurri drizzled over, with rice, tortillas or both, as you prefer.
Omit the chilli in the chimichurri and swap with a little chopped shallot.
Cool the casserole, then cover and chill for up to 2 days or freeze for up to 3 months. Defrost overnight in the fridge, then reheat until piping hot. Complete the recipe to serve.
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