- 1 kg diced stewing beef
- Red onion
- 2 tsp cumin seeds
- 1x 400g carton of passata
- Olive oil
- 4 fresh red chillies
- 1 bunch spring onions
- 1 tsp cayenne pepper
- 1.5l beef stock
- salt & pepper
Level of difficulty Difficult
Cost Average budget
Preheat the oven to Gas Mark 4. Start by grilling off the chillies until charred. Transfer to a bowl to cool.
Add beef to a bowl and season. Place a large pan over a high heat and add a splash of oil. Once hot, add the beef and cook for around 10 minutes, stirring occasionally.
Meanwhile, peel and chop the onions. Add the onion to the pan and cook for a further 10 minutes or until any liquid from the meat & veg has evaporated and the beef is golden brown and caramalised.
Meanwhile, halve and deeseed the chillies. Scrape off and discard as much of the skin as possible and then roughly chop and set aside.
Stir in the cayenne pepper and cumin and cook for a further minute. Add chillies to the pan, then the passata and stock then bring to the boil.
Pop on the lid of the pan or cover with double layer of tin foil and place in a hot oven for 2 hours or until beef is tender.
Meanwhile, trip and chop the spring onion, toss with oil and seasoning. Remove beef from the oven and serve over a bed of rice or serve with a side salad. Garnish with spring onions.
Like these recipes? Then you'll love
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.