1kgshin of beef preferably with the bone inI like to keep the meat in the thick round slices as with slow cooking it will fall apart. Trim the outer sinew from the meat although it usually falls off during cooking
2SquaresDark chocolateYou can add more chocolate to suit your own taste.
In a large ovenproof casserole, heat half of the oil over a medium heat. I use rapeseed for this recipe as it has a higher flash point.
Add the meat, one to two slices at a time and brown on both sides. remove from the pan and set aside.
Reduce the heat slightly, add the onions and cook for 2 mins, scraping any residue from browned meat off the bottom of the pan. Add the garlic and peppers and cook for a further minute.
Add the spices and cook for 1 minute. Add the tomato puree, stir to mix well and cook for 1-2 minutes.
Add the tinned tomatoes, beans, beef stock and red wine (if using). Season with salt and freshly ground black pepper and slowly bring to a simmer. Cover, transfer the oven and cook for 3 hours.
After 3 hours, remove from the oven and check that the meat is cooked and meltingly tender. Stir in the chocolate and mix well.
TIP- I prefer to saute the peppers nearer the end of cooking time and add to the casserole.
Serve with rice. This can be turned into a real feast by also serving with guacamole, tomato salsa, sour cream and cheese.