Ingredients for Beany Beef Chilli Stew

• 2 tbsp olive or rapeseed oil
• 500g braising beef (skirt, chuck, or brisket)
• 2 onions, chopped
• 4 garlic cloves, crushed
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 1-2 tbsp chipotle paste (optional for added spice)
• 2 beef stock cubes
• 100g brown lentils
• 400g can black beans, drained
• 400g can kidney beans, drained
• 1-2 tsp light brown soft sugar (optional to balance acidity)

Ingredients for the Tortilla Croutons (optional)

• 4 corn tortilla wraps
• Vegetable oil for frying

To Serve

• 100g feta, crumbled
• 50g soured cream or natural yogurt
• Small bunch of coriander, leaves picked
• 1 avocado, peeled, halved, and sliced
• 1 large red chilli, thinly sliced
• 1 lime, cut into wedges

Method

1. Brown the Beef: Heat half the oil in a large casserole dish over medium-high heat. Brown the beef in batches, ensuring that each piece develops a deep, flavorful crust. Once browned, remove the beef and set it aside.
2. Cook the Onions and Spices: In the same pan, add the remaining oil and onions. Reduce the heat and cook the onions for about 8-10 minutes until they soften. Add garlic, ground cumin, coriander, paprika, cinnamon, and tomato purée. Stir for a minute or two, letting the spices sizzle and release their aromatic oils.
3. Simmer the Stew: Stir in the chopped tomatoes, chipotle paste (if using), and crumble the beef stock cubes into the mixture. Return the browned beef to the pan, add water, and bring the stew to a simmer. Let it cook for 1 hour and 45 minutes, stirring occasionally.
4. Add the Lentils: Soak the lentils in cold water, then drain and add them to the stew. Continue cooking for another 45 minutes until the beef and lentils are tender and the flavors are well developed.
5. Add the Beans: Stir in the black and kidney beans and cook for another 5 minutes until the beans are warmed through. If you prefer a thicker stew, let it simmer uncovered for a few more minutes to reduce.
6. Make Tortilla Croutons (Optional): Cut the tortilla wraps into small triangles. Heat vegetable oil in a frying pan and cook the tortilla triangles for 2-3 minutes until golden and crispy. Alternatively, you can use store-bought tortilla chips for a quicker topping.
7. Serve: Ladle the stew into bowls and top with crumbled feta, a dollop of sour cream or yogurt, fresh coriander leaves, sliced avocado, and a few rings of red chilli. Add a wedge of lime to squeeze over the stew for extra freshness. Garnish with the crispy tortilla croutons and serve.

Recipe Tips

• Thickening the Stew: If you like your stew thicker, simply simmer it uncovered for a few minutes to reduce the liquid.
• Make-Ahead: This stew can be made ahead and refrigerated for up to 2 days. It also freezes well for up to 2 months—just be sure to cool it completely before freezing.
• Flavor Adjustments: Depending on the tomatoes you use, you might want to add a little sugar to balance the acidity. If you enjoy spicier dishes, increase the chipotle paste to your liking.