• 1½ lb (675 g) chuck or casserole beef
• 2 ozs (56 g) butter
• 1 large onion (peeled and sliced)
• 2 cloves garlic (crushed)
• ½ teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons paprika
• 3 tablespoons tomato puree
• 1 pint (570 ml) beef stock (or two beef stock cubers dissolved in boiling water)
• 1 large red pepper (de-seeded and chopped)
• 1 large green pepper (de-seeded and chopped)

Method:

1. Cut the meat into 1 inch (2.5 cm) cubes, getting rid of any excess fat.
2. Heat 1 oz of the butter in a large pan and, when hot, add the beef, browning it on all sides to seal in the juices. Drain off any excess fat and transfer into a large casserole. Keep warm.
3. Melt the rest of the butter in the pan and fry the onions and garlic until soft.  Add, over a low heat, the cayenne pepper, cumin, coriander, paprika and tomato puree, stirring well all the time.
4. Slowly pour in the stock and bring the mixture to the boil and then pour it over the beef in the casserole dish.
5. Add the chopped peppers to the casserole, stir, season with salt to taste and cover.
6. Cook in the middle of a pre-heated oven at Gas Mark 4 (180°C/350°F) for 2 hours until the meat is tender.

Serves 4 to 6.

Note: Goes well with boiled rice or new potatoes.