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This recipe is classed as easy

Rating 3.27 / 5 (48 votes)

Prep time:
15 min
Cook time:
2 hrs
Serves:
4

For a warming winter dish with a hint of spice, try this slow-cooked stew with chipotle chilli from Tom Parker-Bowles

Method

1. Pour the hot water over the chillies in a bowl and leave to soak for 30 minutes or until soft, turning them over halfway so they soak on both sides. Drain, then cut off the stems and slit the chillies open. Remove the seeds and veins before chopping the chillies finely.

2. Heat half the oil in a large saucepan or flameproof casserole over a high heat until hot. Brown half the meat for 8-10 minutes over a high heat, then remove and repeat with the remaining oil and meat. Add the onion and garlic and cook for 2 more minutes.

4. Return all the meat to the pan and pour in the passata. Add the vinegar, oregano, chopped chilli and bay leaf, and season to taste.

5. Cover and simmer on top of the stove stirring occasionally for 1 hour 30 minutes or until the beef is tender and the tomato juices well reduced. Serve with boiled rice.

Ingredients

  • 1-3 dried chipotle chillies, (see cook's note)
  • 4 tbsp vegetable oil
  • 1 kg chuck or braising steak, cut into 5 cm cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 350 ml passata
  • 1 tbsp red wine vinegar
  • 1 tsp oregano, leaves, chopped
  • 1 bay leaf
  • boiled rice, to serve

Tips and suggestions

chipotle chillies are available from peppers by post or the cool chile company.

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Latest Comment

 

I used chipotle paste instead of chillies, and dried oregano. Very easy - I browned everything on the hob then transferred to a slow cooker. Lovely kick from the chipotle paste. Might experiment with adding some peppers or other veg next time - I missed veg in the stew.

OrlaM8564 OrlaM8564  Posted 02 Dec 2012 4:01 PM
 

Made this recipe and doubled all the amounts as wanted to have leftovers for the next day. Used 5 dried chipotle chillies which I was able to find in Tesco and found that it was too hot for my children to eat. Beautiful flavour though and so easy to make.

TootlesBelfast TootlesBelfast  Posted 24 Jun 2012 7:53 PM
 

As an update to my last comment, i have since used Chipottle chillies in this stew and must say, other chillies are no substitute!

I also changed the ingredients slightly and instead of using beef i used a de boned shoulder blade of lamb, cooked it for two hours, It was immense, not much more i can say than truly immense! please try it with lamb Smile

GaryD GaryD  Posted 09 Aug 2010 12:50 PM
 

i agree with tracie, i struggle to find chipottle chillies in stockport from the shops so use scotch bonnets, Its also better with a bit of extra passata, apart from this a very good dish

GaryD GaryD Posted 27 Feb 2010 9:16 AM
 

This receipe was delicous & easy to make , great stuff Tom !

kenB34612 kenB34612 Posted 06 Dec 2009 12:55 PM
 

thank you for the most yummy recipe, i havebeen looking forsomething easy to make as i have broke my hand, n i heard u can make this one handed, which i did apart from chopping the onion which i got my daughter to do, and i brought garlic paste , so it would be easier for me, and i added to scotch bonnet chillies , oohhhhhhhhhhh nice. oh and i added extra passata 500ml.

tracieT56606 tracieT56606 Posted 05 Dec 2008 12:07 AM