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Ingredients
Method
- 4 smoked bacon rashers, chopped
- 225g sliced chorizo
- 500g diced stewing beef
- 2 diced carrots
- ½ butternut squash, diced
- 400g tin of cannellini beans
- 1 litre chicken stock
- 200g frozen corn
- For the Sauce
- 2 tbsp veg oil
- 1 chopped onion
- 1 chopped red pepper
- 1 tsp each cumin and smoked paprika
- ½ tsp chilli powder
- 2 chopped spring onions
- Fry the bacon until crisp, then set aside. Add the beef and chorizo to the pan and brown all over, then add the squash and carrots, cook for 3 mins, and then tip in the stock and beans. Simmer for 1 hour on a low heat and season well. Stir in the corn and simmer for another 30 mins or until the beef is very tender and the sauce is thick.
- Heat the oil in a separate pan and fry the onion and pepper with the paprika, chilli powder and cumin. Cook for 5 mins to soften and season well. Divide the stew and pepper mixture between plates, and scatter with crispy bacon pieces and chopped spring onions to serve.
2 hrs
4 serving
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