This hearty beef and bean hotpot is delicious as part of a Mexican feast.
Ingredients
- 2 onions, finely chopped
- 2 garlic cloves, chopped
- 1 long red chilli, seeds removed, chopped
- 3 slices pancetta or rindless bacon, chopped
- 2 tablespoons olive oil
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 500g beef chuck steak, trimmed of fat and sinew, finely diced
- 200g jar sun-dried tomato paste*
- 700ml tomato passata*
- 1 1/2 cups (375ml) Massel beef stock
- 1 cinnamon stick
- 2 bay leaves
- 800g canned red kidney beans, drained
Method
- Step 1Preheat the oven to 150°C.
- Step 2Place onions, garlic, chilli and pancetta in food processor and process until finely chopped. Heat oil in a large ovenproof casserole, add onion mixture and fry over medium heat 2-3 minutes or until onions soften.
- Step 3Add chilli and cumin and fry for 1 minute. Increase heat to high, then add beef and brown all over. Add tomato paste, passata, stock, cinnamon and bay leaves. Season with salt and pepper and bring to the boil. Cover with a lid and place in the oven for 1 1/2 hours. Add beans and return to the oven, covered, for a further 30 minutes.
- Step 4Serve on rice with the salsa, guacamole, sour cream, tortillas and cornbread.
- High fibre
- Low carb
- Lower gi
Nutrition
2096 kj
Energy
19g
Fat Total
5g
Saturated Fat
14g
Fibre
43g
Protein
81mg
Cholesterol
1601.21mg
Sodium
16g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
* Sun-dried tomato paste from supermarkets. Tomato passata from greengrocers and delicatessens.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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