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Spanish beef

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Spanish beef casserole
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

 

Woman's Weekly recipe Give your beef a fresh flavour by making this Spanish beef recipe. Paprika, chorizo, chillies and cumin give the dish plenty of flavour - and you can make in a large batch and freeze

Ingredients

  • 3 tbsp olive oil
  • 1kg (2¼lb) braising steak, diced
  • 2 medium onions, peeled, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 cloves garlic, peeled and crushed
  • 225g chorizo ring, thickly sliced
  • 1 tsp crushed dried chillies or 1½-2 tsp mild chilli powder
  • 1 level tsp ground cumin
  • 2 level tsp smoked paprika
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
To serve:
  • 2 x 400g cans mixed beans, rinsed and drained
  • Salt and ground black pepper
  • Fresh parsley (optional)
You will also need:
  • Large flameproof casserole

Nutritional information

Each portion contains:

  • Calories316
    16%
  • Fat15.0g
    21%
  • Saturates5.0g
    25%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

To serve from the freezer: Thaw in the fridge overnight. Put in a pan and bring to the boil, then simmer gently for 30 minutes. Add the beans. Or reheat in the oven for ½- 1 hour, adding the beans near the end of cooking.

Method

  1. Set the oven to 160°C/320°F/Gas Mark 3. Heat 1 tablespoon of the oil in a large frying pan, add half the meat and fry until browned all over. Tip the meat and juices into the casserole. Repeat with another tablespoon of oil and the rest of the meat.
  2. Add the last of the oil to the pan along with the onions and fry gently 5 mins. Add the peppers, garlic, chorizo and spices and fry for 5 mins then add the tomatoes and tomato purée. Add to the meat, put the casserole on the heat.
  3. Bring the to the boil, cover, then transfer to the oven and cook for 2-2½ hours, until the beef is really tender.
  4. Stir the beans and warm through on the hob for 5 mins. Season to taste. Serve with parsley and crusty bread. 

Average rating

  • 4
(55 ratings)

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Your comments

Ruth

Does this dish feeze well ?

guest

You can do anything in a slow cooker! Just bung all the ingredients in (don't bother browning first) with a dash of water and cookfor 6-8 hours.

dave

ca you do this in a slow cooker?

Kerstey

I made this yesterday and it was AMAZING!! Had a few new potatoes and some tiger bread with it. YUM!!!!

Jade Mckenna

I love this dish... It has so much flavour and all the right ones too :)

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