An old favorite that Clare has been making for 20+ years. Always best made a day or two in advance.

Serves 8.

• 4x 400g/14oz cans red kidney beans drained and rinsed
• 4 dried chili de arbol (or other dried red chili)
• 3 large garlic cloves
• 2 tsp dried oregano
• 2 large onions roughly chopped
• 3 tbsp tomato puree
• 6 coriander sprigs
• Squeeze of lime juice
• 2 tbsp vegetable oil
• 1.5kg / 3lb braising steak, cubed
• 600ml / 1 pint beef stock
• 400g / 14oz can chopped tomatoes
• 1 cinnamon stick

Put the dried chilis in a bowl and pour over 300ml / 1/2pint of hot water. Let soak for 30 mins.

Put the chilis with their soaking water, garlic, oregano, onions, tomato puree, coriander sprigs, and lime juice in a food processor, then process until smooth.

Heat the oil in a casserole and brown the meat in batches on all sides, get it good and brown. Add the chili puree, stock, tomatoes, cinnamon stick, and seasoning. Bring to a simmer and let simmer for 2 hours.

After 2 hours add the canned kidney beans and simmer for at least 1 more hour until the meat is very tender.

Remove two good sized slotted spoons of beans from the mixture, mash the then add them back to thicken the sauce.

If not serving immediately then when the meat is cooked, turn off the heat and let cool. Refrigerate for 1 to 2 days before serving and the flavors will be rich and delicious.