Chimichanga Beef

Ingredients (serve 4):

• 1 tablespoon olive oil
• 1kg chuck steak, cut into 2-3cm pieces
• 1 large brown onion, chopped
• 2 garlic cloves
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 cinnamon stick
• 1 red or green fresh chilli (optional), finely chopped
• 500-750ml (2-3 cups) beef stock
• 400g can red kidney beans, rinsed, drained
• Sour cream, to serve

For the salsa:

• 250g cherry tomatoes, chopped
• 1 small green capsicum (bell pepper), seeded, cut into 5mm pieces
• 1 red onion, finely chopped
• 1 garlic clove, finely chopped
• 1 avocado, halved, stone removed, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ¼ teaspoon ground cumin
• Chopped fresh basil
• Chopped fresh mint

Method:

1. Preheat oven to 160°C. Heat 1 teaspoon of the oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook one-third of the beef for 3 minutes or until browned. Transfer to a plate.
2. Repeat with the remaining beef, in 2 more batches.
3. Heat the remaining oil in the dish over medium-low heat. Cook the onion, garlic, paprika and cumin, stirring often, for 4 minutes or until soft.
4. Add the beef, cinnamon and chilli, if desired, to the onion mixture. Add enough of the stock to cover. Transfer to the oven and bake for 3 hours.
5. Stir in the beans, if desired.
6. To make the salsa, combine the tomato, capsicum, onion, garlic, avocado, lime juice, oil and cumin in a bowl. Stir in the basil and mint.
7. Serve the beef with salsa and sour cream.