Heat a small drizzle of the oil in an
extra-large flameproof dish. Brown
the meat in batches, adding a drop
more oil, remove from the dish and set
aside. Add 1 tbsp oil to the dish, then
the onions, and cook for 7-10 mins or
Stir the chipotle paste, garlic, ginger,
cumin, cinnamon and flour in with the
onions and cook for a couple of mins.
Gradually add the stock, stirring all the
time, so it’s fully mixed in with the other
ingredients. Add the tomatoes and
oregano, season and simmer for 10 mins.
Now tip in the beef, cover and simmer
very gently for about 1 hr 45 mins until
tender, removing the lid and adding the
beans for the final 15 mins. If the sauce
is thin, let it boil down for a further 5-10
mins with the lid off. Before serving,
adjust the seasoning. Serve with the
garlic bread and salsa.