>I found this recipe in Prima Magazine and thought I’d try it out. What appealed to me was the variation on just a “normal” beef stew, and as you may have noticed from some of my other recipes, E and I are addicted to chorizo, so any recipes containing that are usually a winner.
1tbsp olive oil
900g/2lb stewing steak, cubed
1 onion, chopped
1 large mild chilli, deseeded and finely chopped
2 tbsp chilli powder
2tsp ground cumin
350g/12oz ready to cook mini chorizo sausages
1tsp dried oregano
2 x 400g can chopped tomatoes
2 red peppers, deseeded and cut into chunks
1 tbsp polenta (although I didn’t have this in my cupboard so went without)
600ml/1pt beef stock
397g can kidney beans, drained and rinsed
1. Heat a large flame proof casserole dish, add oil and fry half the steak for several minutes until browned, set aside and repeat with the other half.
2. Fry onions and chillies until softened.
3. Add chilli powder, cumin and chorizo, stir for a few minutes.
4. Return beef to the pot and add the oregano, tomatoes, peppers, polenta and stock.
5. Bring to the boil, then cover and simmer for about 2 hours until the beef is tender.
6. Stir in the beans, cook until heated through for about 5 minutes.
7. Serve topped with cheese, chillies and soured cream and serve with tortilla chips.
I had this with rice and it was lovely, even my fussy daughter enjoyed it! At only 270 calories per serving (it serves 8) it’s diet friendly too!