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Braised-Chilli-Beef-With-Onions-Recipe

Braised Chilli Beef With Onions Recipe

This is the perfect Sunday slow cooked dish with tender melt in the mouth beef. Mashed potato would also go just as well with this yummy stew.

Serves: 6
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes

Ingredients

  • Olive oil
  • 1kg housekeepers’ cut of beef
  • 3 large onions, sliced
  • Salt and black pepper
  • 6 garlic cloves, crushed
  • 2 red chillies, sliced
  • 1.5 litres beef stock
  • Handful of fresh coriander, leaves and stems separated and chopped
  • 1 x 400g tin of tomatoes
  • 1 butternut squash, peeled, deseeded and chopped into small cubes
  • 3 tbsp cornflour
To serve:
  • Potato wedges
  • Sour cream

Instructions

  1. Preheat the oven to 150°C/130˚C fan/gas mark 2.
  2. Heat one tablespoon of the oil in a heavy-bottomed ovenproof pot over a medium-high heat. Brown the beef on all sides, then remove to a plate.
  3. Add another tablespoon of olive oil. Add the onions, sprinkle with a little salt and pepper and cook for 6-8 minutes, stirring often, until lightly browned. Add the garlic and chillies and cook for one minute longer.
  4. Keeping the onion mixture in the pot, place the beef on top. Add the stock and coriander stems; the stock should come about three-quarters of the way up the beef, so add more if necessary.
  5. Bring to a boil, then cover the pot and place in the oven for two hours, turning the beef halfway through.
  6. Add the tinned tomatoes and the butternut squash. Cover the pot and cook for one hour longer or until the beef is very tender.
  7. Remove the pot from the oven. Transfer the beef to a cutting board and cover loosely with tin foil. Rest for 10 minutes.
  8. Return the pot to the hob. In a cup, combine the cornflour with three tablespoons of water and mix into a slurry. Add this to the pot and stir for five minutes to thicken. Allow to bubble over a medium heat for 10-15 minutes until slightly reduced.
  9. Slice the beef against the grain and add back to the onions and squash. Scatter with the coriander leaves, then serve with potato wedges and some sour cream on the side.

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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