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Spicy Steak Casserole Recipe

Ingredients

How to make it

  • Pour two tablespoons of oil into a large pot, heat to a medium high temperature and add the beef;
  • Cook, stirring constantly, for a couple of minutes or so, until browned on all sides;
  • Remove meat, set aside and pour the juices into the stock;
  • Add other 1tbsp oil and, lowering the heat, gently fry the pancetta for some 3 to 4 minutes until golden but not crispy;
  • Add the garlic, onion, carrot, leek and peppers and continue to cook, stirring occasionally, for a further 5 minutes or so until softened;
  • Add the jalapeño chilli, bay leaf and ground spices and, continuously stirring, mix in well and cook for another minute or so;
  • Add the flour and, again stirring continuously, mix in well;
  • Still stirring continuously, slowly pour in the stock, bring the mixture to the boil and turn the heat to low;
  • Return the meat to the pot and stir in the tomatoes, Worcestershire sauce, wine and bay leaf, season to taste and bring to the boil;
  • Reduce heat and simmer for a few minutes or so to slightly thicken the mixture;
  • Cover and simmer for about 1 to 1½ hours stirring occasionally to prevent sticking to the bottom of the pan;
  • Add the beans and let simmer for another 30 minutes or so; before removing the lid and checking tenderness of meat;
  • Remaining uncovered and stirring occasionally, continue cooking to allow sauce to thicken to consistency required;
  • Stir in the fresh coriander some 10 minutes or so before ending the cooking;
  • Serve with basmati rice and flour wraps
  • You can garnish each bowl more cilantro/coriander.

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The Cook

DonSpain Marbella, Spain

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