Ingredients
Serves 4
- 675g lean braising or stewing beef cubes
- 1-2 tablespoons rapeseed or sunflower oil
- 450g onions, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon red chilli flakes
- 1 small red pepper, deseeded and roughly chopped
- 100g mushrooms, cleaned and sliced
- 1 x 400g can red kidney beans
- 2 x 400g cans chopped tomatoes
- 2 bay leaves
- 2 tablespoons tomato purée
- Dash Worcestershire sauce
- 100g good quality plain chocolate, broken into small pieces
- Freshly chopped flat-leaf parsley, to garnish
Method
- Heat the oil in a large frying pan and brown the meat with the onions and garlic, in batches for 4-5 minutes. Remove and transfer to a large slow cooker.
- Add the remaining ingredients except the parsley and cook on HIGH for 4-6 hours or LOW for 8-10 hours or according to the manufacturers’ handbook.
- Garnish with freshly chopped parsley and serve with rice, jacket potatoes or wedges.
(Source | simplybeefandlamb.co.uk)
