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    Spicy Beef Casserole

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    Spicy Beef Casserole

    This hearty dish for winter days is flavoured with chilli to add a little extra heat. It also uses Lo Salt, which tastes the same as salt, but is low in sodium.

    • Preparation time: 10 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6

    Ingredients

    • Lo Salt and freshly ground black pepper
    • 300g long grain rice, boiled
    • 750g Aberdeen Angus Diced Braising Steak (from the Meat Service Counter)
    • 1 tbsp vegetable oil
    • 1 medium onion, roughly chopped
    • 4 cloves garlic, roughly chopped
    • 2 mild green chillies, deseeded and roughly chopped
    • 300ml hot beef stock, fresh or made from cubes
    • 1 tsp Schwartz Mild Chili Powder
    • 2 x 400g cans Waitrose Chopped Italian Tomatoes in Natural Juice
    • 410g can Waitrose Red Kidney Beans, drained
    • 2 tsp red wine vinegar
    • 2 tbsp roughly chopped fresh coriander or parsley

    Method

    1. Heat the oil in a large casserole pan and brown the diced beef on a medium heat for 3-4 minutes. Do this in batches. Return all the meat to the pan and add the onion, garlic and chillies. Cook for 5 minutes, or until the onions have softened.
    2. Lower the heat and add the beef stock, chilli powder and tomatoes. Cover tightly and simmer on the lowest heat for 1 hour or until the meat is tender. Add the beans and vinegar, and season to taste. Cook for a further 5 minutes until piping hot.
    3. Stir in the herbs then divide between plates and serve with boiled rice.

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    Cook's tips

    This dish will freeze for up to 2 months. Defrost thoroughly and reheat until piping hot. Wash hands, cooking equipment and work surfaces thoroughly after handling raw meat.

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    4 stars