To be honest I'm not 100% sold on this recipe, but I think that might be due to the fact that I tried to rush through it on a weeknight, instead of following instructions and allowing it the time to stew slowly over a leisurely couple of hours. Perhaps this is one best reserved for a lazy Sunday afternoon....
That being said, it was still a tasty and hearty dish, even if my beef did come out a little tough. The zingy salsa really livened things up too. I guess you'll just have to try it and see for yourself if you think it's any good! 500g lean blade steak, cut into 2cm pieces
1 brown onion, diced
2 cloves garlic, finely diced
1 medium green capsicum, diced
400g tinned diced tomatoes
400g red kidney beans
2 tsp cumin seeds
2 tsp chilli powder
1/2 cup beef stock
1 tbsp olive oil
3 cups cooked brown rice
1 large tomato, finely diced
1/4 red onion, finely diced
1/3 cup coriander, coarsely chopped
Preheat the oven to 180 degrees, or 160 degrees (fan forced).
In a large casserole dish (that can go on the stove top and in the oven) heat the olive oil over a medium heat and brown the beef in two batches, remove from the pot and set aside. Add a little extra oil if necessary and cook the onion, garlic, capsicum and spices until fragrant and softened. Return the beef, then add the tomatoes and stock and stir to combine.
Cover tightly with a lid and transfer to the oven, then cook for 2 hours or until the beef is tender. Add the kidney beans and return to the oven for a further 20 minutes.
Meanwhile, combine the red onion, coriander and tomato. Serve the chilli beef over brown rice and topped with the fresh salsa.