- 1kg Chuck Steak
- 1 Tbsp. olive oil
- 1 Tin of chopped tomatoes
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 Tin of chili kidney beans
- 1 litre of good beef stock
- 1 glass 175ml Red Wine
- 3 tlsp tomato puree
- 2 diced peppers
- 3 chopped sticks of celery
- 2 diced carrots
- 1 Tbsp. chili powder
Great served with buttery Mash and a green vegetable or vegetable rice
This is a great dish to double & Freeze and also serve at winter parties
