I suggest that you serve this with plain boiled long grain rice or alternately with plenty of crusty bread. If you like your beef very spicy, then add some cayenne pepper with the tomatoes for extra heat.

Ingredients - serves 4

700g diced beef
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, crushed & finely chopped
2 cans chopped tomatoes
1 can mixed beans
2 green chillis, seeded & finely sliced
1 tbsp tomato purée
salt, pepper
juice of a lime
2 tbsp chopped fresh coriander

Method

Heat the oil in a casserole and fry off diced beef to brown. Lower the heat and add the onion, chilli and garlic, cook to soften - about 5 minutes. Now add the tomatoes and purée, some salt and pepper, and cover. Cook over the lowest of heats for an hour to an hour and a half, or until the beef is tender then stir in the can of mixed beans. Cook for a few minutes until all is piping hot then stir in the coriander leaf and lime juice to taste.

Have large bowls warmed and ready and serve the casserole over rice.