Ingredients

  • 1 kg lean diced beef, cut into 2–3 cm cubes
  • 2 tbsp olive oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 2 bell peppers, diced (red or mixed)
  • 1 courgette, diced
  • 2 fresh chillies, finely chopped (adjust to heat preference)
  • 1 can (400 g) kidney beans, drained and rinsed
  • 2 × 400 g cans chopped tomatoes
  • 500ml Freja Beef Bone Broth
  • 2 tbsp chilli powder
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt & black pepper, to taste

 

Method

  1. Preheat your oven to 150°C and heat 1 tbsp oil in a large heavy pot. Season beef chunks with salt and pepper. Brown in batches until nicely seared on all sides. Remove and set aside.
  2. Add another tbsp of oil if needed. Fry onions, celery, and carrots for 5–7 minutes until softened. Add the garlic, fresh chilli, and peppers and cook for another 2–3 minutes.
  3. Stir in chilli powder, cayenne, onion granules, garlic granules, paprika & cumin. Toast for 1–2 minutes until fragrant.
  4. Return beef to the pot. Add courgette, kidney beans, chopped tomatoes, and beef bone broth.
  5. Bring to a boil, then reduce to a gentle simmer. Cover the pot with a tight-fitting lid.
  6. Transfer to the oven and cook 3-4 hours, stirring once or twice.
  7. The beef should be meltingly tender and sauce thickened. If the sauce isn't quite thick enough, leave uncovered in the oven for a further 10-15 minutes.
  8. Taste and adjust seasoning with salt, pepper, or more cayenne if you want extra heat.
  9. Serve with a baked sweet potato, fluffy rice, crispy tortillas or enjoy on its own!