What you'll need:
- 1kg stewing beef or beef chunks
- 2 white onions, chopped
- 2 x 400g cans chopped tomatoes
- 2 tsp smoked paprika
- 2 tsp mild chilli powder
- 2 tsp ground cumin
- 2 tbsp red wine vinegar
- 2 tbsp caster sugar
- 400g can butter beans or similar, drained
Time: 10 minutes to prepare, 3 hours to cook
Heat your oven to 160C. In a large casserole dish, mix together the beef chunks, the tomatoes, the chopped onion, the vinegar, the sugar and the spices. Stir well, season, and make sure everything is completely mixed.
Cover the dish, and put in the oven. Cook for at least two and a half hours, until everything is well combined and the meat is extremely tender.
Remove the lid and stir in the can of beans. You can add a thickening agent if necessary at this point, but it should be thick and unctuous. Season again to taste, cook for another 30 minutes, then serve with crusty bread and your choice of green veg.
This hearty dish deserves to be paired with the juicy, funky, deep and fascinating red blend from Domaine D’Ourea -- the 'Tire Bouchon' 2016. This smoky Beef Hotpot will complement the dark fruit and spice notes you’ll find within the glass. Yumm! Happy cooking!
There you have it -- a delicious recipe for Smoky Beef Hotpot!
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