- 2 tablespoons of essential olive oil
- 1 onion, finely chopped
- 2 garlic clove cloves, chopped
- 2 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 2 tablespoons of plain flour
- 500 g chuck steak, reduce 1 cm cubes
- 500 g ripe tomato plants, peeled, chopped
- 2 tablespoons of tomato paste
- 400 g can red kidney beans, drained, rinsed
- 1 bunch coriander, leaves and stems chopped, plus extra leaves for everyone
- chopped avocado and tomato, for everyone
Oven climate is for conventional if using fan-forced (convection), lessen the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless of course specified) and cups are gently packed. All vegetables are medium size and peeled, unless of course specified. All eggs are 55-60 g, unless of course specified.
Heat oil inside a large heavy-based saucepan over medium heat. Add onion and garlic clove and prepare for several minutes or until softened.
Add chilli, cumin, coriander, bay leaf, flour and beef and prepare, stirring, for 4 minutes or until beef has browned.
Add tomato plants, tomato paste, kidney beans and 500ml water and stir until combined. Provide the boil then reduce heat to low and prepare, stirring from time to time, for one hour or until meat is tender.
Season with pepper and salt. Serve capped with chopped avocado and tomato and additional coriander leaves.
Photography by Alan Benson.
As observed in Feast magazine, November 2012, Issue 15.
Want more recipes such as this? We advise: