Preperation time: 15 minutes
Cooking time: 120 minutes
600g chuck, trimmed
2 tsp olive oil
1 onion, chopped
2 tsp sweet paprika
2 tsp ground cumin
750ml bottled tomato passata sauce
1/2 cup water
3 roma tomatoes, chopped
1 large red sweet potato, cut into large chunks
400g can chickpeas, drained
couscous, chopped coriander and steamed zucchini to serve
- Cut beef into 2.5cm-3cm cubes. Season with pepper, add a little oil and mix. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot.
- Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato.
- Partially cover pot, keep heat low. Simmer until meat is very tender. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins. Serve with couscous, coriander and zucchini.