This recipe is really easy and also very tasty. I got it from a Guardian supplement, and I think it's by Dan Lepard. It has a sort of Mexican flavour, and you can serve it with tortillas, salsa and guacamole, but I served it with steamed spring greens.
Ingredients
- 3 onions
- 1.5 kg of beef (the recipe says shin, but I couldn't find it, so I just used diced casserole beef)
- 4 teaspoonfuls of ground cumin
- 4 teaspoonfuls of smoked sweet paprika powder
- 2 teaspoonfuls of chilli powder
- Half a teaspoon of ground cinnamon
- 1 teaspoonful of cocoa powder
- 1 teaspoonful of plain flour
- 1 teaspoonful of salt
- 2 teaspoonfuls of brown sugar
Method
- Preheat the oven to 170°C.
- Peel and slice the onions, chunkily.
- Place the onions into the bottom of an ovenproof casserole dish that has a lid. Place the diced beef on top.
- Mix all the rest of the ingredients together in a little bowl.
- Sprinkle half the spice mixture over the beef.
- Put the lid on the pot and and bake for two hours. After this time the beef should feel tender when you prod it with a fork.
- Sprinkle the remaining spice mix over the beef, then mix the whole stew together.
- Replace the lid and bake for a further 30 minutes, until thickened and tender.
