United States
Cooking time - 35 mins
Serves - 4
Difficulty - not too tricky
- 225g/8oz bacon
- 450g/1lb beef chuck
- 235ml/1 cup beef broth
- 85g/1 cup cheddar cheese
- Handful of fresh parsley
- 400g/1 can tomatoes
- 1 medium onion
- 3 garlic cloves
- ½ tsp dried thyme leaves
- 1 tsp chili pepper
- 1 tsp black pepper
- 1 tsp dried Mexican oregano
- 2 tsp paprika
- ½ tsp salt
- Heat your Whatever Pan and start frying the bacon. Add onion and garlic and cook until onion is golden.
- Add the beef, chili pepper, black pepper, Mexican oregano, paprika, thyme leaves and salt and stir well.
- Add all of the beef broth, the tomatoes, then cover with lid and stew for 2 hours.
- Once cooked, add the cheddar cheese and place in the oven.
- Bake at 205°C/400°F for 10 min, sprinkle some parsley and serve!
