Chimichurri beef casserole

 

Ingredients:

For the Stew:

• 4 tbsp sunflower oil
• 1.5 kg chuck steak, cut into 2.5 cm chunks
• 1 large onion, chopped
• 2 sweet peppers (red or yellow), sliced
• 5 garlic cloves, sliced
• 1 large dried ancho chili or ½ tsp chipotle chili paste
• 2 jalapeño chilies, deseeded and finely chopped
• 1 tbsp toasted cumin seeds, ground
• 1 tbsp ground sweet paprika
• 400g can chopped tomatoes
• 350ml fruity red wine (e.g., Argentine Malbec)
• 450ml beef stock
• 2 tbsp agave syrup or light muscovado sugar
• 2 tsp dried oregano
• 3 bay leaves
• Rice and/or tortillas to serve

For the Chimichurri Sauce:

• Large handful fresh mint leaves
• Handful fresh oregano leaves
• 1-2 red chilies, seeds removed or left in (to taste)
• 2 tbsp red wine vinegar
• 1 tsp caster sugar
• 2 garlic cloves, roughly chopped
• 125ml extra-virgin olive oil

Method:

1. Preheat Oven: Set to 150°C (130°C fan) or Gas Mark 2.
2. Brown the Meat: Heat 3 tbsp oil in a large, oven-safe casserole. Brown the chuck steak chunks in batches until well-colored, then set aside.
3. Cook Vegetables: Add the remaining oil to the pan. Sauté the onion and peppers until soft (8-10 minutes). Stir in garlic, dried chili/chili paste, jalapeños, cumin, and paprika. Cook for 1 minute.
4. Combine Ingredients: Return the beef to the pan along with any juices. Add chopped tomatoes, red wine, beef stock, agave syrup (or sugar), dried oregano, and bay leaves. Season lightly.
5. Bake: Cover the pan and transfer to the oven. Bake for 3½ hours, or until the beef is tender.
6. Prepare Chimichurri: Blend mint, oregano, red chilies, red wine vinegar, sugar, and garlic in a food processor with seasoning. Gradually add olive oil and blend until well mixed. Adjust seasoning to taste.
7. Serve: Drizzle chimichurri over the stew and serve with rice, tortillas, or both.

Tips:

• Make Ahead: Cool and store the casserole in the fridge for up to 2 days or freeze for up to 3 months. Reheat thoroughly before serving.
• Chimichurri Variation: Omit the chili in the chimichurri and substitute with chopped shallot for a milder flavor.