Is it wrong that I wish the weather at the moment was a little colder? With the clocks having gone back almost a month ago I feel somewhat cheated that the weather hasn’t turned and started to get cooler. London is decidedly grey at the moment giving the sense that winter is on its way but yet it is still warm outside which is mildly disconcerting. I can’t wait until we start getting the frosty mornings with the brilliant clear blue skies that justify you making comfort food.
Perhaps it was wishful thinking when I got the stewing beef out of the freezer at the weekend with the view to making something both hearty and warming. Well the balmy weather has certainly not deterred my plans for the stewing beef and last night I made Chilli Beef. I suppose in reality Chilli Beef is really a play on Chilli Con Carne but in a stew format. The combination of the spices and the tomatoes in this recipe create a wonderfully rich sauce. For me though it is the smoked paprika in this recipe that makes this Chilli Beef something special as it adds a real depth of flavour that makes you want to go back for seconds.
This recipe can be made in advance and reheated when you need it which makes it a good option for when you have friends coming around for supper during the week. I would recommend serving the Chilli Beef with something simple like boiled rice and a green vegetable of your choice. Bon appétit!
400 g stewing beef
salt and pepper
2 onions sliced finely
3 garlic cloves roughly chopped
1 heaped tbsp plain flour
1 tbsp smoked paprika
1 tbsp paprika
1 tsp cayenne pepper
½ tsp cumin
¼ tsp ground coriander
½ tsp thyme
1 tsp hot chilli powder
1 beef stock cube
Water to deglaze the pan
½ a fresh chilli chopped finely
1 tin of tomatoes
2 tbsp tomato purée
1 to 2 tbsp of honey to sweeten
1 tin of kidney beans (400g)
- Preheat your oven to 180°C (Fan)
- Mix all the dry ingredients together in a bowl, add the beef to the mixture and stir until the beef is well coated.
- Heat some oil in a heavy bottomed pan on a high heat. Add the beef and any remaining dry mix to the pan stirring from time to time until the beef has browned off.
- Turn the heat down and add the onions and garlic to the pan. Continue to cook until the onions have softened stirring as required.
- Whilst the onions are cooking, dissolve the beef stock cube in a little boiling water and use the liquid to deglaze the pan. It is best to use a wooden spoon to do this so that you do not scratch the bottom of your pan.
- Next add the tomatoes, fresh chilli, tomato purée and honey to the pan and stir well.
- Cover the pan with the lid and place in the oven and cook for 40 minutes before adding the kidney beans. Return the pan to the oven and cook for a further 1hr 20mins.