Braised chilli beef with onions

Family favourite


  • Olive oil
  • 1kg housekeepers’ cut of beef
  • 40g Avonmore Irish Butter
  • 3 large onions, sliced
  • Salt and black pepper
  • 6 garlic cloves, crushed
  • 2 red chillies, sliced
  • 1½l beef stock
  • Handful of fresh coriander, leaves and stems separated and chopped
  • 1 x 400g tin of tomatoes
  • 1 butternut squash, peeled, deseeded and chopped into small cubes
  • 3 tbsp cornflour

To serve:

  • Potato wedges
  • Avonmore Sour Cream


1          Preheat the oven to 150°C/130˚C fan/gas mark 2.

2          Heat one tablespoon of the oil in a heavy-bottomed ovenproof pot over a medium-high heat. Brown the beef on all sides, then remove to a plate.

3          Add the butter. Add the onions, sprinkle with a little salt and pepper and cook for 6-8 minutes, stirring often, until lightly browned. Add the garlic and chillies and cook for one minute longer.

4          Keeping the onion mixture in the pot, place the beef on top. Add the stock and coriander stems; the stock should come about three-quarters of the way up the beef, so add more if necessary.

5          Bring to a boil, then cover the pot and place in the oven for two hours, turning the beef halfway through.

6          Add the tinned tomatoes and the butternut squash. Cover the pot and cook for one hour longer or until the beef is very tender.

7          Remove the pot from the oven. Transfer the beef to a cutting board and cover loosely with tin foil. Rest for 10 minutes.

8          Return the pot to the hob. In a cup, combine the cornflour with three tablespoons of water and mix into a slurry. Add this to the pot and stir for five minutes to thicken. Allow to bubble over a medium heat for 10-15 minutes until slightly reduced.

9          Slice the beef against the grain and add back to the onions and squash. Scatter with the coriander leaves, then serve with potato wedges and sour cream on the side.

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