Cowboy Beef and Bean Casserole

cook 30 mins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 450 g (14½ oz) beef, in strips
  • 1½ tablespoons chipotle paste
  • 1 teaspoon ground cumin
  • 1½ teaspoons sweet smoked paprika
  • 175 g (6 oz) smoked pork sausage, thickly sliced
  • 250 ml (8 fl oz) lager
  • 400 g (13 oz) can chopped tomatoes
  • 2 tablespoons tomato purée
  • 400 g (13 oz) can beans (haricot, or kidney), rinsed and drained
  • 1 roasted red pepper, drained and sliced (optional)
  • Tabasco or other hot sauce
  • salt and pepper
  • jacket potatoes or steamed rice
  • soured cream (optional)
  • Heat the oil in a large saucepan or flameproof casserole dish. Add the onion and garlic and cook for 6–7 minutes, stirring frequently, to soften.
  • Meanwhile, toss the beef strips in the chipotle paste, cumin and paprika. Add the beef and sausage to the onion mixture and stir over a medium heat for 1 minute. Add the lager, tomatoes, tomato purée, beans, red pepper (if using) and a few shakes of Tabasco. Season with salt and pepper, then cover and simmer over a medium-low heat for about 20 minutes, or until rich and thick.
  • Ladle into dishes and serve with jacket potatoes or steamed rice, and a dollop of soured cream, if desired.
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