This recipe is a great filling family recipe that is relatively inexpensive and easy to prepare.
2 Tablespoons olive oil (or rapeseed oil)
1 Large onion finely chopped
1 Garlic clove finely sliced
1 Large carrot finely chopped
1 Large celery stick finely chopped
250g minced beef
1 Teaspoon medium chilli powder
2 Heaped tbsp tomato puree
1 x 400g/14.5oz can chopped tomatoes
½ Pint beef stock
1 x 400g/14.5oz can kidney beans, drained
Small bunch fresh coriander, roughly chopped
Soured cream or crème fraiche
Boiled rice to serve
- Heat the olive oil in a large, deep pan over a medium to high heat. Add the onions, garlic, carrot and celery and fry until the vegetables are softened but not browned (about 8 minutes).
- In a separate pan brown the minced beef, turning regularly to brown on all sides. Add the browned mince to the large deep pan with the vegetable mixture, add the chilli powder and tomato puree, stir and cook for 3 minutes.
- Add the chopped tomatoes and half pint of beef stock and simmer for 1 and a quarter hours.
- Add thekidney beans and coriander and cook for a further 5 minutes. Serve with boiled rice and a spoon of soured cream or crème fraiche on top of the beef.