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Beef with chocolate, spiced beans & coriander soured cream
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Serves: 4 - 6
1 tbsp olive oil
400g essential Waitrose British Diced Braising Steak
1 large onion, finely chopped
1 medium carrot, diced
1 clove garlic, finely chopped
2 tsp ground cumin
2 tsp sweet smoked paprika
½-1 tsp chilli powder, depending on taste
1 tbsp dried oregano
2 tbsp sun-dried tomato paste
500ml beef stock
350g pack Epicure Rustic Six Bean Mix
350g sweet potatoes, scrubbed and cut into 1cm cubes
15g dark chocolate, cubed
170ml tub soured cream
28g pack fresh coriander, chopped
1. Preheat the oven to 200°C, gas mark 6. Heat the olive oil in a flameproof casserole. Add the beef and brown on all sides over a high heat. Remove with a slotted spoon and set aside. Add the onion, carrot and garlic to the pan and cook over a medium heat for 3 minutes until softened. Add the cumin, paprika, chilli powder and oregano and cook for a further minute. Return the beef to the pan and stir in the tomato paste, stock and seasoning to taste, cover and cook for 1½ hours.
2. Add the beans and potatoes to the dish, return to the oven, covered, for 30 minutes until the sauce has thickened and the potatoes are tender. Stir in the chocolate and allow to warm through and melt.
3. Mix the soured cream with the coriander and serve with the beef, a green salad and warm tortillas.
Typical values per serving:
Based on 6 servings
This recipe was first published in February 2015.