1/4 cup (60ml) olive oil
2kg beef chuck steak, trimmed, cut into 2cm cubes
2 onions, chopped
150g piece of pancetta, rind removed, chopped
4 garlic cloves, finely chopped
2 tablespoons ground cumin
1/3 cup (95g) tomato paste
1 1/2 teaspoons chilli powder
2 teaspoons dried oregano
1 cup (250ml) red wine
700ml tomato passata (sugo)
2 teaspoons brown sugar
3 cups (750ml) beef stock
2 x 420g cans red kidney beans, rinsed, drained
Flat-leaf parsley leaves, to garnish, cooked brown rice and cornbread, to serve.
1. Preheat the oven to 170°C.
2. Heat 2 tablespoons of the olive oil in a large flameproof casserole over high heat. Cook the beef, in batches, until browned all over, then set aside.
3. Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion, pancetta and garlic and cook, stirring, for 4-5 minutes until onion is starting to brown. Add the cumin, tomato paste, chilli powder and dried oregano, and stir for a further 1 minute. Add the wine, passata, sugar and stock, then season with salt and freshly ground black pepper. Return the beef to the pan and bring to the boil, then cover and cook in the oven for 3 hours until meat is tender and sauce has thickened.
4. Just before serving, stir in the red kidney beans and return to the stove to warm through over low heat. Garnish with parsley and serve with rice and bread.