Chimichurri beef casserole

Name: Chimichurri beef casserole
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Serves 6-8
Ingredients: 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

By: Jen Bedloe
Former head of food delicious.

Published: 18 Nov 20
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 6-8
Hands-on time 20 min, oven time 3½ hours

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Ingredients

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

Method

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.

Recipe from December 2020 Issue

Nutrition

Nutrition: per serving

Calories: 485kcals
Fat: 25.4g fat (5.6g saturated)
Protein: 43.6g protein
Carbohydrates: 10.5g carbs (9.5g sugars)
Fibre: 3.4g fibre
Salt: 0.5g salt

delicious. tips

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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