Mexican beef stew
This good-value, meaty stew can be made well in advance of your guests arriving and you can keep it just simmering until you're ready to serve. The beef is a good source of protein and iron, and the beans provide plenty of fibre. The dark chocolate and spices give an unusual twist to the flavour. This stew is warming, evocative and perfect for Bonfire Night.
Ingredients (Serves 8)
- 1,400g beef brisket, sliced into 5cm pieces
- 300ml red wine
- 400g can chopped tomatoes
- 400g can black beans or chilli beans
- 2 tbsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 50ml olive oil
- 225ml cider vinegar
- 4 garlic cloves, peeled and roughly chopped
- 2 cinnamon sticks, broken in half
- Half teaspoon cumin seeds
- 2 teaspoons dried oregano
- 40g dark cooking chocolate
Mix together the cider vinegar, garlic, cumin seeds, cinnamon sticks, oregano and chocolate in a blender, then add the paprika and olive oil. Season well and rub the mixture into the meat. (If you have time, chill overnight in the fridge.)
Place the marinated meat in a casserole, add the wine, tomatoes and beans, and add enough water to cover.
Cover the pan with a lid and bring to simmering point. Cook over a low heat for 3-3.5 hours until the meat is tender.