Chimichurri Beef Casserole

deliciousmagazine.co.uk

Kathy S

4 tbsp sunflower oil

1.5kg chuck steak, cut into 2.5cm chunks

1 large onion, chopped

2 sweet peppers, sliced (red or yellow)

5 garlic cloves, sliced

1 large dried ancho chilli or ½ tsp chipotle chilli paste

2 jalapeño chillies, deseeded and finely chopped

1 tbsp toasted cumin seeds, ground in a spice grinder or pestle and mortar

1 tbsp ground sweet paprika

400g can chopped tomatoes

350ml fruity red wine (we used Argentine malbec)

450ml beef stock (use a stock pot if you like)

2 tbsp agave syrup or light muscovado sugar

2 tsp dried oregano

3 bay leaves

Rice and/or tortillas to serve

subheading: For the chimichurri sauce:

Large handful fresh mint leaves

Handful fresh oregano leaves

1 to 2 red chillies, seeds removed or left in, according to taste (see tip)

2 tbsp red wine vinegar

1 tsp caster sugar

2 garlic cloves, roughly chopped

125ml extra-virgin olive oil

subheading: Useful to have:

Food processor

Directions at deliciousmagazine.co.uk

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