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Ingredients
- 2tbsp vegetable oil
- 500g leg of beef, cut in chunks
- 2 medium onions
- 4 cloves garlic, thinly sliced
- 2 tbsp flour
- 200ml red wine
- 200ml freshly brewed coffee
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 4 large tomatoes, skinned and seeds removed
- 400g can black beans, drained and rinsed
That’s goodtoknow
To peel a tomato cut a small cross at the base and then drop into a bowl of boiling water. Leave for 10-15 seconds until the skins begin to loosen. Remove with a draining spoon and plunge into cold water before peeling off the skin.
Method
- Heat the oil in a flame proof casserole. Add the beef and stir well until browned all over. Remove with a draining spoon and keep warm.
- Add the onions and cook gently for about 5 mins until golden brown. Add the garlic and cook for a minute. Stir in the flour and cook for a minute. Pour in the red wine and coffee and bring to the boil, stirring. Add the peppers and beef, cover and simmer gently for 45 mins.
- Add the tomatoes and drained beans. Cover and cook for a further 15 mins or until the beef is tender.
By Val Barrett
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