Chimichanga Beef

Method:

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.

Repeat with the remaining beef, in 2 more batches.

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.

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.

Stir in the beans, if desired.

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.

Serve the beef with salsa and sour cream.