Braised Minced Beef with Carlin Peas and Chilli
A hearty, warming braise of savoury minced beef and nutty carlin peas with gentle chilli heat. It makes a protein-rich supper that is comforting on a cold evening and excellent wi…
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Servings: 4 | Prep: 15 min | Cook: 70 min | Total: 85 min
Tags: beef, braise, carlin peas, chilli, comfort food, high-protein
Ingredients
- 500.0 g beef mince (Use 10–15% fat for better flavour and tenderness.)
- 400.0 g cooked carlin peas (Drained if using tinned or pre-cooked.)
- 1.0 onion (Large, finely diced.)
- 1.0 carrot (Medium, finely diced.)
- 2.0 celery stalk (Finely diced.)
- 3.0 garlic (Cloves, finely chopped.)
- 1.0 red chilli (Finely chopped; remove seeds for less heat.)
- 2.0 tbsp tomato purée (Adds richness to the braise.)
- 500.0 ml beef stock (Hot, preferably low-salt.)
- 400.0 g chopped tomatoes (Tinned.)
- 1.0 tbsp rapeseed oil (Or another neutral oil.)
- 1.0 tsp smoked paprika (For warmth and depth.)
Instructions
- Heat the oil over a medium-high heat until shimmering, then add the beef mince and cook for 6–8 minutes, breaking it up well and stirring occasionally, until deeply browned and smelling savoury rather than steamy.
- Lower the heat to medium, add the onion, carrot and celery, and cook for 8–10 minutes, stirring often, until softened, lightly golden at the edges and sweet-smelling.
- Stir in the garlic and chopped chilli and cook over a medium heat for 1 minute until fragrant, then add the tomato purée, smoked paprika, cumin and thyme and cook for a further 1–2 minutes until the purée darkens slightly and the spices smell toasted.
- Season with about half the salt and the black pepper, then pour in the hot stock and chopped tomatoes, scraping the bottom well, and add the bay leaf; bring the mixture to a gentle simmer over a medium heat until small bubbles break steadily at the surface.
- Reduce the heat to low, cover loosely and braise for 35 minutes, stirring once or twice, until the sauce has thickened a little, the vegetables are very tender and the beef tastes mellow and fully cooked through.
- Stir in the cooked carlin peas and continue to braise uncovered over a low heat for 15–20 minutes, stirring occasionally, until the peas are heated through, the sauce coats a spoon and the flavours taste well combined.
- Taste the braise and season with the remaining salt as needed, plus extra black pepper if you like, then stir in the red wine vinegar and simmer for 1 minute over a low heat until the finish tastes brighter and less heavy.
- Turn off the heat and let the braise stand for 5 minutes so the sauce settles, then scatter over the parsley and serve hot when the mince is juicy, the peas are tender and the chilli warmth is balanced rather than harsh.
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