1kg chuck steak or stewing beef, cut into 4cm (1½in) pieces
2Tbsp. oil
2 onions, sliced
3 garlic cloves, crushed
3Tbsp. chipotle paste
2tsp. ground cumin
1tsp. ground cinnamon
1-2 red chillies, deseeded and chopped
3 x 400g tins chopped tomatoes
125ml (4 fl oz) beef stock
1 x 400g tin kidney beans, drained
2Tbsp. dark brown sugar
zest of 1/2 lime and juice of 1
small bunch coriander, chopped
Directions
Step 1
Season the meat. In a large casserole, over a high heat, brown the meat in batches in half the oil. Scoop out and set aside.
Step 2
Reduce the temperature, add the remaining oil and onions, cover and cook gently for 15min. Add a splash of water if onions look dry. Add the garlic, chipotle paste, spices and nearly all the chilli and cook, stirring, for 1min.
Step 3
Return the meat to the pan with the tomatoes and stock. Cover and simmer gently for 3hrs or until beef is tender.
Step 4
Add kidney beans, sugar, lime zest and juice and simmer uncovered for 20min. Scatter over coriander and remaining chilli. Serve with jacket potatoes and sour cream.
For a slow-cooker version, add browned meat and cooked ingredients up to the end of step 2 to the cooker with 1 tin tomatoes and 75ml (3fl oz) stock. Cook on high for 4hrs. Complete step 4 to serve
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
