Beef and Chorizo Casserole

SERVES:  4 |  PREP TIME:  20 MINS  |  COOK TIME:  2. 5 HOUR

INGREDIENTS

500g Blacker Hall Steak Mince

2 medium onions

2 cloves of garlic

2 medium carrots

2 sticks of celery

2 red peppers

1 heaped teaspoon chilli powder

1 heaped teaspoon ground cumin

1 x 400g tin of chickpeas

1 x 400g tin of red kidney beans

2 x 400g tins of chopped tomatoes

1 small bunch of fresh coriander

2 tablespoons balsamic vinegar

sea salt and black pepper

METHOD

Pre-heat your oven to 160ºC /Gas 3. Place the cubed casserole cubes in a ovenproof casserole dish with a little cooking oil and brown the beef all over for a few minutes.

Add in the roughly chopped vegetables, bouquet garni, glass of red wine, beef stock and chorizo to the pan with the browned meat. Bring to the boil in the pan. Once boiling put a lid on the pan and place in your oven.

Cook in your oven for an hour. Stir your casserole at this point and check the liquid levels. Making sure your casserole doesn’t boil dry. If it does, add in a little water to the pan. Check the casserole again after another hour and return back to the oven. Cook for a further half hour to an hour (total of 2.5 - 3 hours). After the time* remove bouquet garni. Serve this great dish to family or friends.  

*These cooking times are a guide only as appliances vary.

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