Name: Beef, beetroot and habanero stew
Ingredients: 1kg boneless beef shin, cut into roughly 6cm square chunks; Salt; 60ml olive oil; 6 garlic cloves, peeled and roughly chopped; 4 shallots, peeled and cut into 0.5cm-thick slices; 3 bay leaves; 3-4 oranges - shave the peel of 1 into four wide strips, then juice them all to get 400ml; 500g beetroot, peeled and cut into 4cm chunks; 500ml beef stock; 1 litre water; 1½ tbsp tomato paste; ½ dried habanero chilli; 1½ tsp ground cumin; 1½ tsp ground coriander; 1½ tsp ground cinnamon; 160g soured cream; 1 tbsp chopped coriander (optional); 1 lime quartered

Main Winter

4 people

All this needs is a bowl of plain rice alongside.

Ingredients

1kg	boneless beef shin, cut into roughly 6cm square chunks
	Salt
60ml	olive oil
6	garlic cloves, peeled and roughly chopped
4	shallots, peeled and cut into 0.5cm-thick slices
3	bay leaves
3-4	oranges - shave the peel of 1 into four wide strips, then juice them all to get 400ml
500g	beetroot, peeled and cut into 4cm chunks
500ml	beef stock
1	litre water
1½ tbsp	tomato paste
½ dried	habanero chilli
1½ tsp	ground cumin
1½ tsp	ground coriander
1½ tsp	ground cinnamon
To serve
160g	soured cream
1 tbsp	chopped coriander (optional)
1 lime	quartered

Method

Season the beef with a teaspoon of salt. On a medium-high flame,
heat half the oil in a large, 28cm-diameter, heavy-based saucepan for
which you have a lid. Brown the beef in two or three batches, making
sure the pieces are spaced well apart, for seven minutes, turning
regularly so they colour on all sides, then remove the meat from the
pan.
Leave any juices in the pan and add the remaining two tablespoons of
oil, the garlic, shallots, bay leaves, orange peel and half a teaspoon
of salt. Saute for about four minutes, stirring from time to time, until
the onions are soft and golden, then add the beetroot and fry for
another four minutes, stirring occasionally, before returning the beef
to the pan. Pour over the beef stock, orange juice and water, and add
the tomato paste, habanero and ground spices. Bring to a boil, turn down
the heat to medium, cover and cook for two to two and a half hours,
until the meat is very soft and starting to fall apart and the sauce is
nice and thick. (If you’re using a smaller pot, you may need to reduce
the sauce further to get the right consistency: you’re looking for about
350ml of thick sauce at the end.)
Serve on rice and top with a spoonful of soured cream, a sprinkle of coriander, if using, and a wedge of lime for squeezing over on the
side