Tablelands Farm to Fork
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FROM OUR KITCHEN

Spicy black bean and smoked paprika braised chuck

Spicy black bean and smoked paprika braised chuck
Prep time20 min
Cook time135 min
Total time155 min
Servings4
01

Ingredients

  • 600 g chuck steak, diced
  • 1 onion, sliced
  • 2 bay leaves
  • 3 tsp smoked paprika
  • 1.2 tsp dried chilli flakes
  • 4 4cloves garlic, chopped
  • 2 cups beef stock
  • 400 g tin diced tomatoes
  • 400 g tin black beans, drained
  • 1 Soft tortillas
  • 1 Tomato salsa
  • 1 Coriander leaves
  • 1 Sour cream (optional)
02

Step-by-step method

  1. 01
    Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.
  2. 02
    Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.
  3. 03
    Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper. Serve with soft tortillas, tomato salsa, coriander leaves and sour cream (optional).
03

Chef's tips

  • For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them.
  • Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans.