• 400g Welsh beef cubes
• 1 tbsp oil
• 1 onion peeled and chopped.
• 1 red chilli, seedless and sliced
• 2 garlic cloves
• 1 red pepper, seedless and chopped into cubes.
• 1 yellow pepper, seedless and cubed.
• 400g chopped tinned tomatoes
• 400g of canned red beans, drained and washed
• 150ml of bassata
• 150ml of beef stock
• 2 teaspoons ore chilli powder.
• 2 fresh tomatoes, diced
• 1 green pepper, seedless and diced
• 1 spring onion, sliced
• a handful of fresh coriander, chopped
• sour cream to serve

1. Preheat the oven to 180 ° c | 160 ° c Fan | Gas 4 or heat the slow cooker.
2. Heat the oil in a large ovenproof casserole pot and brown the meat on all sides, or use a frying pan.
3. Add the onion, chilli and garlic and fry for a while.
4. Add the rest of the ingredients (except for the salsa ingredients) and stir and combine well.
5. Place in preheated oven for 2-2½ hours until the meat is tender or in the slow cooker on low heat for 5-6 hours until the meat is tender.
6. Serve in bowls with rice, or baked potato, tomato salsa and chunks of sour cream.

Recipe by Elwen Roberts / Hybu Cig Cymru, originally appeared on Prynhawn Da.