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Ingredients

• 1 tbsp extra virgin olive oil
• 350 g lean stewing beef, trimmed of all excess fat and cut into small cubes
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• ½ tsp cumin seeds
• 1 tsp chilli flakes
• 1 tbsp tomato paste
• 1 can chopped tomatoes (about 400 g)
• 2 cans red kidney beans (about 400 g each), drained and rinsed
• 300 ml salt-reduced beef stock
• For the cornbread:
• 1 cup (130 g) cornmeal
• 1 cup (140 g) plain flour
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup (250 ml) low-fat milk
• 1 cup (140 g) fresh or frozen corn kernels, thawed if frozen
• 1 small mild fresh green chilli, deseeded and finely chopped

Description

Slow-cooked Beef And Beans In A Rich Tomato Sauce Spiced With Chillies And Cumin Makes An Inviting Meal On A Wintry Day, And Warm, Crumbly Cornbread Studded With Corn Kernels And Mild Green Chilli Is The Perfect Accompaniment. Serve With A Crisp Salad For

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