• 1.2kg stewing beef or brisket or shin, cut into chunks
  • vegetable oil
  • 2 onions, chopped
  • 2-3 tbsp (depending on how hot you like it) chipotle paste
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tbsp plain flour
  • 2 tbsp cocoa powder
  • 1 beef stock cube, crumbled
  • 400g carton passata
  • (peeled before weighing) 500g butternut squash, cut into chunks
  • 150g basmati rice
  • 2 red peppers, seeded and cut into similar sized chunks as the squash
  • 400g can kidney beans in chilli sauce
  • 400g tin black beans, rinsed and drained
  • grated cheddar or spring onions or sour cream or tortilla chips


  • STEP 1

    Brown the beef, in batches, in 2 tbsp oil in a non-stick frying pan. Set the beef aside. Add 500ml water to the browning pan, bring to the boil, then scrape up any stuck meat juices with a wooden spoon before turning off the heat.

  • STEP 2

    Heat oven to 160C/fan 140C/gas 3. Put 1 tbsp oil and the onions into a casserole dish, and cook gently until softened. Stir in the chipotle paste, cumin, oregano, flour, cocoa and stock cube, and stir together, cooking for 2-3 minutes. Gradually stir in the beef water from the browning pan, then add the beef and passata. Add water until all the beef is almost covered. Bring to a simmer, then cover with a lid and transfer to the oven. Bake for 2 hours.

  • STEP 3

    Stir in the butternut squash and, without a lid, return to the oven for 15 more minutes. Stir in the rice and peppers, and bake for another 20 minutes, adding more water if needed. Stir in the kidney beans in chilli juice and the black beans, and bake uncovered for another 10 minutes until everything is hot, and the squash and rice are tender.

  • STEP 4

    Serve with grated cheese, spring onions, dollops of sour cream and tortilla chips.


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