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2kg chuck steak


2 onions, chopped

¼ cup olive oil

4 garlic cloves

150g pancetta – chopped (I used bacon)

2 tablespoons ground cumin

1/3 cup tomato paste

1 ½ tablespoons paprika

½ teaspoon cayenne pepper – hot (you can adjust depending on taste)

2 teaspoons dried oregano

1 cup red wine

700mls passata

2 teaspoons brown sugar

3 cups beef stock

2 x 400g cans kidney beans

Flat leaf parsley, finely chopped.

Salt and pepper


1. Use 2 tablespoons of oil to brown beef in batches.

2. Reduce heat to medium and use remaining oil to fry onion, garlic and pancetta for 4-5 minutes.

3. Add cumin, tomato paste, paprika, cayenne pepper and oregano. Cook 1 minute.

4. Add wine, passata, sugar, stock and season with salt and pepper.

5. Return beef to pan, bring to boil, cover and cook for 3 hours at 170 degrees.

6. Before serving, add beans and parsley and warm through.

7. Serve with sour cream.