3 pequilo peppers (approx 150g - they are skinned and jarred)
1 large garlic clove, crushed or pasted
1 tsp turmeric
250ml chicken stock, fresh or homemade
1 tsp oregano
1 tbsp tomato puree
1 whole star anise
Rapeseed oil for frying
Instructions
Preheat the oven to 180C.
Start by browning the beef in a casserole dish or saucepan. It is easiest to do this in batches to make sure you don't over-crowd the pan. Remove the beef from the pan and if the pan is dirty add a little water to the pan and scrub off with your wooden spoon.
Place the casserole dish or saucepan back on to a low heat and begin by sweating your onion in a little rapeseed oil. When soft, add the carrots and celery and cook out for a few minutes.
Add the beef back into the pan.
Next add the garlic and turmeric and cook out on a gentle heat for up to a minute, taking care not to burn the garlic. Add the tomato puree and stir. Next, carefully pour in the chicken stock and add the chopped tomatoes. Sprinkle in the oregano and add the star anise, stir the beef back into the dish.
Bring up to the boil and then down to a gentle simmer and place the lid back on.
Place in the oven and leave to simmer gently for up to 2 hours or until the meat is tender and beautifully soft. If it is not soft enough simply place back in the oven for longer. Most importantly, make sure the meat is not boiling as boiled meat equals chewy meat. Add in your chopped peppers at this stage - adding earlier could cause them to mush slightly so I find just at the end works best.
If the sauce is too liquid, remove the lid and allow to gently simmer on a low to medium heat.
Notes
Serve with roasted butternut squash or sweet potato and some delicious buttered seasonal greens. Plus, this freezes brilliantly.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=4636