Argentinian Chilli Beef with Chimchurri

 Slow cooked smoky beef with chilli and jalepenos, topped with Chimchurri - delicious!

Serves 6

Prep time: 30 mins

Cooking time: 3 1/2 hours

Preheat oven to: 150c or 130c fan (low and slow)

Equpiment

Knife
Chopping board

Tbsp measurer
Food processor or nutribullet (see how below)
Large deep casserole 
Wooden spoon

Ingredients

4 tbsp sunflower oil
1.5kg stewing steak in chunks
1 large onion
2 sweet peppers (red or yellow)
5 cloves garlic
1 tsp chipotle chilli paste
2 jalepenos chillis deseeded and chopped (I just used drained jar and patted dry to remove vinegar)
1 tbsp cumin seeds toasted (lay on a baking tray and put in the oven for 5-8 minutes then bash into a powder with pestle and mortar)
1 tbsp sweet smoked paprika
400g tin tomatoes
350ml red wine (Argentinian - Malbec if you can!)
450ml beef stock 
2 tbsp light muscovado sugar
1 tbsp dried oregano
3 bay leaves
Rice or tortillas to serve prepared as on packet 

Chimchurri (Freddy says need twice as much)
Large handful fresh mint
Handful fresh oregano leaves
1-2 red chillis (seeds removed)
2 tbsp red wine vinegar
1tsp caster sugar
2 garlic cloves
125 ml extra virgin olive oil

Heat 3 tbsp of oil in the casserole until very hot and brown the meat in batches. Literally drop the meat in and try to keep chunks separate. If there are too many in the pan it will create steam and juices and they will broil. We want more of a dry fry to really colour up the meat for deeper flavour in the casserole. It takes more time but is worth it.

While you are waiting for the meat to brown you can slice the onions and peppers, finely slice the garlic and boil the kettle for the stock, checking the meat regularly to turn.

Use tongs to turn the individual pieces of meat to brown then remove to a plate and do the next batch.

When all the meat is browned and removed to a plate. 

Add the remaining tbsp oil to the casserole and turn the temperature down while you cook the onion and peppers gently stirring regularly, for 10 mins. Using a wooden spoon can also gently scrape up some of the dark flavour from the meat from the base of the casserole. 

Add the garlic, chilli paste, jalapenos, cumin and paprika. stir in for a minute. 

Return the beef to the pan with any juices. Add the tomato, wine, stock, sugar, dried oregano and bay leaves. 

Season sparingly (as flavours will be quite strong already) cover with the casserole lid and transfer to the oven for at least 3 1/2 hours - another hour will only add to the tenderness so more if you like, but do check it so it doesn't dry out. You can add a dash of water if it does.

For the chimchurri, whiz all the ingredients except the oil in a food processor. Alternatively chop finely and make it a chunky chimchurri - it will be just as good! I think you would get away with this in the nutribullet if you don't have a processor. You must chop the ingredients well first, esp the mint and oregano.  Season well add the oil and mix by hand. Taste and adjust seasoning accordingly.

Serve the casserole with rice or tortillas and some chimchurri drizzled over.

Enjoy!