It reminded me of how good the dish can be.
I ate it a lot as a student.
It’s easy peasy, and a cheap and a very appropriate slow cooker meal between the extravaganzas of Christmas and New Year.
In the following recipe, using stewing steak as well as minced beef I use fresh chili.
1 tblsp rapeseed or olive oil
1 tsp smoked paprika
500g (1 1/4 lb) minced beef
500g (1 1/4 lb) stewing steak
400g canned diced tomatoes
1 Large onion, chopped
2 medium carrots
2 stalks celery, diced
1 green pepper, diced
2 cloves garlic, crushed
1 (600g) jar passata
400g can kidney beans, drained and rinsed
1 tsp dried chilli flakes or red or green fresh chili’s if you prefer.
500 mls beef stock
1 tsp cumin
800g chopped tomatoes
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
a) Heat oil in a frying pan and sauté onion and garlic until soft (2-3 minutes).
b) Add mince, stewing steak, cumin and smoked paprika, stirring, until meat is browned.
c) Place on paper towels to absorb oil.
d) Transfer to slow-cooker.
e) Add the seasonings, oregano, beef stock, tomato paste, beans, passata and tinned tomatoes.
f) Cook, covered, on low for 8 hours.
g) Serve with steamed rice, sour cream, freshly chopped coriander leaves on a bed of boiled rice, topped with grated cheddar cheese and with yoghurt on the side..