In past recipes I’ve made chilies with mince beef, pork and even prawns. I have never thought about beef stewing steak until now. It’s easy to prepare and cook. The only time we used to eat beef stewing steak was in a stew. Nowadays I love to experiment with different foods. It brings me so much joy and I’m so pleased with these results. The beef stewing steak made the chili so chunky and tasty. It is a dish we will definitely be eating in the future and we hope you will too. Below is a video and recipe for you.
What are your favourite beef stewing steak recipes? Let me know in the comments below and please don’t forget to like and follow me.
Serves
Equipment
- Bowl with lid (if possible)
- Large saucepan
- Sharp knife
- Chopping board
- Frying pan or large saucepan with lid
- Tablespoon
- Teaspoon
Ingredients
- Dried black beans x 200gs or 1 240g tin
- Beef stewing steak x 500g
- Onion x 1
- Garlic x 2 cloves
- Carrot x 1
- Courgette x 1
- Tomatoes x 1 tin
- Mild, medium or hot chili powder x 1 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Chicken stock x 200mls
- Tamari or soy sauce x 2 tbsp
- Salt and pepper to taste
- Spinach x 1 handful
- Coriander x 1 handful
Method
- Put the black beans into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the beans in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set to one side.
- Peel and grate the carrot and courgette.
- Peel, slice and dice the onion and the garlic.
- Put all these ingredients to one side.
- Preheat the oven to 160°C or gas mark 4.
- Place a large frying or saucepan with lid onto a high heat on the hob.
- When the pan is hot put the beef stewing steak into the pan and fry until it start to turn brown in colour.
- Once it’s brown remove from the pan with a slotted spoon and put onto the plate.
- Add in the onions and fry until they start to soften.
- Next add in the garlic and fry for a further minute or so.
- Now add in the grated carrot and courgette.
- Fry these ingredient for a further few minutes.
- Add in the beef stewing steak back into the pan and mix together with the other vegetables.
- Next sprinkle over the mild, medium or hot chilli powder, ground ginger, ground sweet cinnamon, ground cumin, ground coriander, dried oregano and salt and pepper to taste.
- At this point add in the cooked beans or tinned beans.
- Mix these ingredients together for a further minute or so.
- Then pour over the tomatoes, bone broth or chicken stock and the tamari or soy sauce.
- Turn the heat down, if you haven’t already to a medium to low heat and leave to simmer for about 20 – 30 minutes.
- Or until the sauce looks jammy and there’s no liquid left when you pull a spoon along the base of the pan.
- Put a lid on and place into the oven for 1 – 1.5 hours.
- When ready to eat carefully remove from the oven.
- Chop the spinach and coriander and put it into the pan.
- Carefully stir these into the chili until they wilt down.
- Serve with cooked rice or quinoa.
- Then enjoy.
Oven Baked Chili was a yummy dinner we all enjoyed. It’s easy to prepare and cook. Although it was time consuming, the efforts were worth the results. It’s a great dish to make and freeze. You could make double of this meal and freeze the leftovers for another occasion. It also make tasty leftovers the next day too. However you decide to eat this dinner, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 