- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- 27th March 2016
- 2 tbsp
- Olive oil
- 3 whole
- Celery stalk - strings removed and finely chopped
- 1 medium
- Green pepper - deseeded and finely sliced
- 1 medium
- Courgette - finely chopped
- 200 grams
- Beef steak mince
- 1 medium
- Carrot - peeled and finely chopped
- 1 medium
- White onion - peeled and roughly chopped
- 2 medium
- Chilli - de-seeded and finely chopped
- 400 g tin
- Kidney beans
- 680 Packet
- Passata
- 1 Pint
- Beef stock
- 1 tsp
- Chilli sauce
- 1 handful
- Sweetcorn
- 1 Glass
- Red wine
- Pre-heat your oven to 160’C
- n a large casserole dish or oven-proof saucepan, heat the oil and gently fry the onion for 5 minutes until soft. Add your meat and cook until browned. Stir in the remaining vegetables and cook for 7-8 minutes, stirring regularly to soften. Add the kidney beans, passata, stock and chilli sauce and bring to the boil. Place a lid on your pan and transfer to the oven to cook for at least an hour but ideally 2.
- Remove the pan from the oven and return to the hob on a low temperature. Add the wine and the sweetcorn and simmer for 15 minutes.
- Dish out and enjoy with some crusty bread and butter and grated cheese.
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