Peruvian Beef in Chilli and Chocolate Sauce

Peruvian Beef in Chilli & Chocolate Sauce

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• Prep time: 20 mins
• Cooking time: 2½ - 3hrs
• Serves 4-5

Ingredients

• 1 medium onion
• 2 large cloves garlic
• 3-4 fresh green or red chillies
• 75g pecan pieces
• 25g seedless raisins
• 4-5 cloves
• 400g tin tomatoes
• 1 rounded tbsp cocoa powder
• 2 tbsps sunflower oil
• 20g butter
• 1 rounded tsp ground cinnamon
• 600ml beef or veg stock
• Finely grated rind & juice of 1 orange
• 750g lean stewing steak
• Bunch of spring onions
• Sea salt
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• Method
• Peel & roughly chop the onion & garlic.
• Cut open the chillies under running water, discard the seeds & stem, then chop roughly.
• Put these ingredients into a food processor & add the pecans, raisins, cloves, tomatoes & cocoa powder.  Whiz thoroughly until as smooth as poss.
• Heat 1 tbsp of the sunflower oil & the butter in a large flameproof casserole over a medium heat.
• Add the ground cinnamon & stir around once, then add the blended mixture & let it bubble, stirring constantly, for about 5 mins.
• Stir in the stock & grated orange rind & juice.
• Season with a little salt if needed & remove from the heat.
• Heat the oven to 150C/302F/Gas Mark 2. 
• Cut the beef into cubes; you’ll need to brown it in batches.
• Heat the remaining tbsp of sunflower oil in a large frying pan over a very high heat.
• Fry the beef cubes quickly in batches, turning until just browned all over, then add to the casserole along with any pan juices.
• Stir to combine with the sauce.
• Put the casserole back over the heat & bring the sauce to a simmer, then cover & transfer to the oven. 
• Cook for 2½-3hrs until the meat is very tender & the sauce has reduced & thickened.
• A minute or so before serving, trim the spring onions & slice across thinly, using as much of the green part as possible, then stir into the casserole.
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