Beef and Beans
Make use of one of the cheaper cuts of steak with this winter warming casserold that falls somewhere between chili con carne and beef Stroganoff. Fast preparation and slow cooking are the secrets to this dish, the original recipe of which was for haybox cookery.
The recipe is in two parts, the second bit being the sauce, but don't let that put you off. The sauce doesn't need any prior cooking, just mix the ingredients and pour over the beef.
To serve 6 people you need:
1.25kg chuck or round steak, trimmed of all fat and cubed
2tbs flour
1tsp salt
30g clarified butter (ghee)
1tbs olive oil
1 red bell pepper, roughly chopped
315g tin of red kidney beans, drained and rinsed.
Preheat the oven to 180C, 350F
Combine the flour with the salt in a food-safe plastic bag and toss the beef in it. Heat the butter and oil in a heavy skillet and saute the beef until nicely browned. Transfer it to a casserole dish and pour over the sauce which you make by combining:
470g can crushed tomatoes
1/2 cup full-bodied red wine
1tbs Worcestershire sauce
2tbs brown sugar
2tbs white wine vinegar
2 crushed cloves of garlic.
Cover the dish and cook for 2 hours. At the end of that time add the sliced pepper and kidney beans and cook for a further 30 minutes.
Note: I don't actually cook it this way myself. I put everything into a saucepan and bring it to the boil and then transfer it to a covered casserole which then goes into a very slow oven (120C, 250F) for about six hours. I also throw in some fresh herbs such as thyme and parsley about 30 minutes before the end of cooking time.
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