800g gravy beef, cut into 2cm cubes
1 onion, diced
1 tablespoon ground cumin
2 teaspoons each Mexican chilli powder, smoked paprika and dried oregano
2 beef stock cubes
2 x 400g can diced tomatoes
400g red kidney beans, drained and rinsed
Heat a heavy based saucepan of flameproof casserole dish over medium-high heat. Cook the beef in batches for 2-3 min or until browned.
2 Return all meat to pan and add the onion and all the spices for cook, stirring, for 2 min. Crumble in the beef stock cubes and add 2 cups water and the diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 1hr. Uncover, and cook for a further 45 min or until beef is very tender and sauce has thickened slightly.
Add the kidney beans and cook for a further 10 min. Season to taste with pepper and a pinch of sea salt. Serve with fresh crunchy bread and a dollop of sour cream if desired. Garnish with coriander sprigs.