This one is great. It is great because it tastes great, and it is great, as once the initial prep work is done, I can put it in the oven and forget about it for 2 hours.
It is just beautiful with steamed rice, sour cream and salsa on the side. The salsa recipe can be found at www.whatscookingella.com/mexican-tomato-salsa.html
Give this a go it is just wonderful.
1/4 cup plain flour
1 1/2 tablespoons ground cumin
1 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1.5kg chuck steak or gravy beef, diced
1 1/2 tablespoons olive oil
1 large brown onion, diced
2 cloves garlic, chopped
2 tablespoons tomato paste
3 long green chillies, seeded and finely chopped
1 litre beef stock
Preheat the oven to 160C/140C fan forced.
Place the flour, cumin, chilli powder, salt and pepper in a large snap lock bag. Give it a shake to combine. Add the diced beef, shake the beef about to coat it in the flour mixture.
Heat 1 teaspoon of the olive oil in a large enamel pot over a medium-high heat. Shake the excess flour off 1/4 of the beef (it will burn if you don't, reserve the flour in the bag). Add the beef to oil and brown, until golden on all sides. Transfer to a bowl, then cook the remainder of the beef in three more batches.
In the same pan, heat the remaining oil and sauté the onion and garlic for 5 minutes, or until the onion is translucent. Add the tomato paste and chillies, sauté a further 1 minute.
Return the beef to the pot, along with any flour left in the snap lock bag. Add the stock, give everything a good stir, bring to the boil.
Once it is boiling, place the lid on the pot and bake in the oven for 2 to 2.5 hours or until the beef is very tender.
Serve over a bed of rice, a spoonful of salsa and a dollop of sour cream.
Salsa recipe can be found at www.whatscookingella.com/mexican-tomato-salsa.html
Pin it: www.pinterest.com/pin/399413060676020831/