10 minutes on the hob + 2 hours in the oven
Inspired by Lisa Faulkner, here’s a hearty and warming recipe that’s perfect for this time of year. Starting with the quick heat of the hob and finished long and slow in the oven, it’ll really get the best out of your cooker and satisfy those cravings for great comfort food.
Using the heat most the Chunky cuts of beef and kidney beans make it filling enough as a simple one pot meal but it’s equally lovely with rice. I find it’s also great for batch cooking on a Sunday afternoon, and makes a quick and easy lunch option during the week when you just can’t face another boring sandwich. The addition of feta cheese serves to cool down the heat, or add a dollop of soured cream for an authentic finish as a different option.
800g (2 tins) chopped tomatoes
500g chopped braising beef
240g drained red kidney beans
2 tsp paprika
1 tsp ground cumin
3 cardamom pods (crushed)
½ tsp cinnamon
2 tsp chopped garlic (or 2 garlic cloves)
2 tsp chopped red chillies (or 2 whole chillies, finely chopped)
2 medium red onions
1 tbsp oil
Feta cheese to garnish
Fresh coriander to garnish
Set Oven Temp: 150C/Gas Mark 2
Preheat oven to Gas Mark 2 or 150C.
On the hob, with medium heat, heat your oil and then add the beef. Once fully browned, remove the beef with a slotted spoon and set aside.
Using the leftover oil and juices, lower the heat slightly and add onions, stirring frequently until they start to soften, about 2 minutes.
Add garlic, chilli and crushed cardamom pods until fragrant, stirring continuously for about 2 minutes.
Return the beef to the pan and add tomatoes, spices and salt and pepper to taste and mix well.
Allow to simmer for around a minute or two.
Transfer to a heat proof pot, cover and place in the middle shelf of the oven to cook for 2 hours at Gas Mark 2 or until the meat is tender.
Add the beans for the final 20 minutes of cooking to heat through.
Serve with feta cheese and a scatter of coriander as a garnish.