Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 lb 3 oz beef chuck, cut into 1¼ in cubes
• 3 onions, finely chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 10½ oz cooking chorizo, skinned and crumbled
• 2 tsp ground cumin
• 2 tsp ground allspice
• 1 tsp ground cloves
• 1 large cinnamon stick
• 3 bay leaves
• 2 tsp dried oregano
• 2 dried ancho chillies, stems and seeds removed
• 3 tbsp balsamic vinegar
• 2 x 14 oz tins plum tomatoes
• 2 tbsp tomato ketchup
• 2 tbsp dark brown sugar
• 2 x 14 oz tins borlotti beans, drained and rinsed
• Salt and black pepper, to taste
• 2 cups hot water or beef stock, as needed

Method

1. Cover the ancho chillies with just-boiled water and leave to soak for 20 minutes, then lift them out, reserving the soaking liquid, and chop them finely.
2. Heat the olive oil in a large heavy casserole over medium-high heat. Brown the beef in batches until well coloured on all sides, then set aside.
3. Reduce the heat to medium, add the chorizo to the pan and cook for 4 to 5 minutes until it releases its red oil and begins to crisp.
4. Add the onions and cook for 8 to 10 minutes until soft and golden. Stir in the garlic, cumin, allspice, cloves, cinnamon stick, bay leaves and oregano and cook for 1 minute more.
5. Pour in the balsamic vinegar and scrape up any browned bits from the base of the pan.
6. Return the beef to the pan with the chopped ancho chillies, the plum tomatoes, ketchup, brown sugar and enough of the chilli soaking liquid or stock to just cover. Season with salt and pepper.
7. Bring to a gentle simmer, cover with a lid slightly ajar, and braise over the lowest heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is very tender. Add a splash of water if the sauce thickens too much.
8. Stir in the borlotti beans and simmer uncovered for a further 20 to 30 minutes until the sauce is rich and thick.
9. Remove the cinnamon stick and bay leaves, adjust the seasoning, and serve with rice, sour cream or crusty bread.

Total: 3 h 15 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).