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Ingredients
- 1 tbs olive oil
- 130g of pancetta
- 2 large onions peeled and chopped
- 5 cloves of garlic peeled and chopped
- 2 tsp cummin powder
- 2 tsp hot chilli powder
- 1 and a half kilos of diced beef
- 284 ml beef stock
- 200ml red wine
- 2 tbs tomato purée
- 2 tsp oregano
- 1 tsp salt and pepper
- 100ml water
Details
servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 130mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 150 degrees Celsius. Heat the oil and brown the pancetta. Lower the heat and add onions and garlic. Cook until soft, then add the cummin and chilli and stir for 1 to 2 minutes.
Step 2
Add the beef and stir well, then add the stock, wine, tomato purée, oregano, salt and water.
Step 3
Stir well, cover and place on the middle shelf of the oven for 2 to 2.5 hours, stirring occasionally.
Step 4
Serve with basmati rice.
Can also be cooked in a slow cooker.
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Chef Tips and Tricks
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