Enjoy this winter dish one pot casserole. Its a mild take on my families favourite "Chilli Con Carne" that we serve with crunchy plain corn chips.

Simply add a teaspoon of fresh chilli to spice it up!

Preparation Time: 20 mins    Cook time: 2 hours


  • 1kg Diced Chuck Steak
  • 1 chopped Onion
  • 1 diced carrot
  • 1 diced red capsicum 
  • 2 Bay Leaves
  • 3 tsp smoked paprika
  • 4 cloves garlic chopped
  • Handful of chopped fresh coriander including clean stems
  • 1.5 cups Beef Stock
  • 2 tablespoons of fragrant Aussie Extra Virgin Olive Oil
  • 400g diced tomatoes
  • 400g soaked red kidney beans (drain well if using tin)
  • Corn chips, Soft Tortilla's or Steamed Rice To Serve
  • Sour cream to serve
  • Fresh chilli to flavour if desired


  1. Preheat oven to 170°,
  2. Place 1 tablespoon of olive oil your stove top/oven proof pan over a medium heat, add chuck steak in batches to brown, remove and set aside,
  3. Place 1 tablespoon of olive oil in pan and gently fry onion, capsicum and carrot,
  4. Place meat back in pan with vegetables and add garlic and paprika, bay leaves and coriander stems, stir well over heat,
  5. Add stock, bring to the boil,
  6. Cover and place in oven till meat is tender approximately 2 hours,
  7. Add black beans and most of coriander leaves pop back in the oven for 30 minutes,
  8. Season to taste and serve with a sprinkle of fresh coriander leaves.

My lot love to cover their casserole with lashing of fresh coriander and sour cream, then use corn chips as a spoon!

This recipe is suitable to freeze and left overs make a great Nacho base.