Chilli beef hotpot

Ingredients (serves 4)

• 2 tablespoons olive oil
• 800g beef chuck steak, cut into 3cm cubes
• 2 teaspoons smoked paprika (see note)
• 35g packet Mexican chilli seasoning mix
• 1/2 cup dry red wine
• 700g bottle Italian tomato passata sauce
• 400g can red kidney beans, drained, rinsed
• steamed rice and coriander sprigs, to serve

Method

1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook steak, in batches, for 4 minutes or until browned, adding more oil to pan if necessary. Remove beef to a bowl.
2. Add paprika and seasoning mix to pan. Cook, stirring, for 30 seconds. Return beef and any juices to pan. Stir in wine. Cook, stirring, for 2 minutes or until wine is reduced by half.
3. Add passata sauce and 1 1/2 cups cold water. Reduce heat to low. Cover and cook for 2 hours or until meat is tender.
4. Stir in beans. Cook, uncovered, for a further 5 minutes or until beans are heated through. Spoon hotpot over steamed rice. Top with coriander. Serve.

Notes & tips

• Smoked paprika comes from mild peppers which are wood-smoked before grinding, giving them a full-bodied aroma and taste. Use it to add a robust flavour to stews, casseroles, pasta dishes and pizzas