Serves7–8

1.5kg chuck steak (braising steak), cut into 4cm-cubes
750g onions, diced
1/2 teaspoon each of black pepper and cayenne pepper
4 tablespoons sweet paprika
4 red chilli peppers, finely diced
125g tomato purée
6 tablespoons flour
75g margarine
4 red peppers
1 tin red kidney beans, drained (850ml)
1 tin chilli beans, drained (400ml)
1 litre beef stock (ready-made)
250ml red wine
3 teaspoons salt

Per portion: 487 kcal / 2037 kJ / protein 45g / fat 22g / carbohydrate 22g

1. Put the beef, diced onion, spices, chilli pepper and tomato purée into an oven dish. Dust with flour and mix the ingredients well.

2. Add knobs of butter and roast in the oven for 60 minutes without covering the dish. Stir occasionally.

3. Cut the peppers into quarters, removing ribs and seeds, and cut into thin strips. Add these, along with the red and white beans and the stock, to the dish. Cover and cook for another 45 minutes.

4. Add the red wine and cook for a further 45 minutes in the oven until tender.