Preparation: 20 minutes
Cooking: 2 hours, 15 minutes
600g beef chuck steak, diced
1 onion, sliced
2 bay leaves
3 tsp smoked paprika
1/2 tsp dried chilli flakes
4 cloves garlic, chopped
2 cups beef stock
400g tin diced tomatoes
400g tin black beans, drained
Soft tortillas, tomato salsa, coriander leaves and sour cream (optional), to serve
- Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.
- Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.
- Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper. Serve with soft tortillas, tomato salsa, coriander leaves and sour cream (optional).
For beef and bean nachos, spread a layer of corn chips in a shallow baking dish. Top with the leftover stew, shredding or chopping the meat as necessary. Top with some more corn chips and sprinkle the casserole with grated cheese. Bake until hot and bubbly and serve with guacamole, sour cream and pickled jalapeno chillies.
For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them. Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans.