METHOD

Serves 6

1. Preheat oven to 150c/300f/GM2/Aga – Baking oven.
2. Cut the beef into 3cm/1½“chunks. Heat the oil in a large pan and brown the meat off in batches.  If the bottom of the pan gets too hot pour some beef stock in and swirl the pan around, then pour this deglacage back into your jug of stock. Transfer the browned meat to a large casserole pot.
3. Add some more oil to the pan and soften the onions and garlic slowly, then add the pepper, carrots, chipotle paste, coriander, cumin and paprika. Cook for a few minutes and then stir in the tomato puree and chopped tomatoes.  Pour into the casserole pot with the beef stock and bring to the boil.
4. Put the lid on the casserole pot and place in the oven for 2-3hours or until the meat is really tender and succulent. Check every half hour or so and stir in the beans towards the end, so they get hot.
5. Lime & Paprika Yoghurt – Mix the zest into the yoghurt, pour into a bowl and sprinkle over the smoked paprika.
6. Guacamole – Peel and stone the avocados, keep the stones. Put in a bowl and mash with a fork until quite smooth but leave a bit of texture.  Place all of the other ingredients in the bowl and stir together. Place the stones on top and cover with clingfilm.  Leave in a cool place.
7. Serve the beef with a dollop of guacamole, the yoghurt and the jalapeno muffins.

Think Ahead & Helpful Hints

• This beef is best made the day or even 2 days in advance. It freezes really well.
• Great with tortilla wraps and nachos for children’s tea. Works really well in food flasks for packed lunches.
• Chipotles are smoked, dried jalapenos.