cowboy beef and bean casserole
How to make cowboy beef and bean casserole recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
450 g (14½ oz) beef, cut into 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 from a jar, drained and sliced (optional)
Tabasco or other hot sauce
salt and pepper
To serve
steamed rice
soured cream
Method:
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, then cover and simmer over a medium-low heat for about 20 minutes, or until rich and thick.
Ladle into dishes and serve with steamed rice and a dollop of soured cream.
For cowboy bean stew, heat 2 tablespoons oil in a frying pan over a medium-high heat. Mix 700 g (1 lb 7 oz) beef stir-fry strips with the chipotle paste and spices, as for Cowboy beef & bean casserole, and stir-fry for 5–6 minutes, until the meat is browned.
Add 2 x 400 g (13 oz) cans baked beans, heated, 1 tablespoon Worcestershire sauce and a few shakes of Tabasco. Serve with jacket potatoes or steamed rice and a dollop of soured cream, as for Cowboy beef & bean casserole. Total cooking time 10 minutes.
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| cowboy beef and bean casserole |
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