Beef Casserole with Chillimato

Winter Warmer Beef Casserole with Chillimato - Serves 6 Ingredients: 2 large pieces of steak or lamb (500 grams) 2 onions 2 celery stalks, diced 4 teasp crushed garlic Oil Paprika - Hot Plain flour 3 large carrots, peeled & sliced 2 large potatoes, peeled and diced into large pieces 1 cup beans, sliced diagonally 250 grams mushrooms, sliced 150 gram bottle Chillimato 1 stock cube 1 cup red wine ¾ cup water 2 tbsp Worcestershire sauce Salt & Pepper to taste Method: Dice steak into bite size pieces and roll in flour and paprika to coat. (Into a bowl mix ¼ cup flour to 1 teasp paprika) Chop all other vegetables ready to add to the pot. Heat oil on high heat and quickly brown meat, small portions at a time. Put aside. Deglaze the pan with red wine and water adding stock cube, whisking until liquid boils. Add sauces including bottle of Chillimato and cook for 1 minute, followed by all vegetables and meat. Bring to a gentle simmer without lid for approx 1 – 2 hours, depending on thickness and tenderness of meat. Sprinkle with salt and pepper before serving. Serve with rice and a dash of Chillimato on top. For more spice and heat add fresh chilli, cumin powder and fresh coriander before sauce simmers. Add bacon and leeks if you like a more meaty flavour.