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Chilli, beef and butternut stew
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350g butternut squash, cut into 2cm cubes
2 tbsp olive oil
1 large Cooks’ Ingredients Dried Ancho Chilli
1 large red onion, finely chopped
3 cloves garlic, crushed
400g pack Waitrose Lean Diced British Beef Braising Steak
1 heaped tbsp tomato purée
1 tsp ground cumin
1⁄2 tsp ground cinnamon
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
1 lime, juice of 1⁄2 and
1⁄2 cut into wedges
1. Preheat the oven to 220°C, gas mark 7. Toss the squash with 1 tbsp oil; season and spread out on a baking tray. Roast for 20 minutes, stirring halfway; set aside. Meanwhile, cut the stem off the dried chilli; shake out the seeds and discard.Tear the chilli into 3 or 4 pieces, put in a jug and cover with 300ml just-boiled water from the kettle; set aside to soak.
2. Heat the remaining 1 tbsp oil in a large casserole dish over a medium-high heat, and fry the onion and garlic for 3-4 minutes until starting to soften. Push the onion and garlic to one side and add the beef to the pan. Season, leave for a minute to sear, then stir with the onion and garlic and cook for another 2-3 minutes until browned all over and cooked through. Stir in the tomato purée, cumin and cinnamon.
3. Lift the chilli pieces from the soaking liquid and chop them very finely. Stir into the pan with the soaking liquid (avoiding any sediment at the bottom) and the canned tomatoes, then season. Lower the oven temperature to 160oC, gas mark 3. Cover the casserole dish and bake in the oven for 30 minutes.
4. Uncover the pan, stir in the kidney beans and roasted squash, and bake, uncovered, for another 30 minutes. Leave to stand for 10 minutes, then stir in the lime juice. Serve with the lime wedges. Sliced avocado, soured cream and brown rice or tortillas are also great accompaniments, if liked.
Dried Ancho chillies are a mellow, fruity variety used in Mexican cooking. If time is short when making this dish, use 350g Cook's Ingredients diced sweet potato and butternut squash, in place of the squash
Typical values per serving:
Per serving 1328kJ/ fat/ saturated fat carbs/ sugars/ fibre/protein/ salt/
2 of your 5 a day/gluten free
This recipe was first published in March 2022.