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Chilli-Braised Beef with Noodles

  • 20 min
  • 120 min
  • 8
  • Easy
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Recipe Ingredients

  • 2 tbsp vegetable oil
  • 1kg beef chuck roast, trimmed and cut into 5cm chunks
  • salt and pepper
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 tsp chilli powder
  • 1 tbsp chipotle seasoning
  • 2 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 170g tomato paste
  • 3 cups beef stock
  • 1 tbsp molasses
  • 450g egg noodles, cooked
  • 2 cups baby spinach
  • fresh parsley leaves and thinly sliced spring onions, for garnish

Recipe Directions

  1. Preheat oven to 160°C. In a 7 to 9_ heavy-bottomed sauce pot or Dutch oven, heat oil on medium-high. Season beef with 1/2 tsp each salt and pepper. Add to pot; cook for 10 minutes or until browned on most sides, turning occasionally. Transfer to cutting board. Reduce heat to medium.
  2. To pot, add onion, garlic, chilli powder, seasoning, paprika and cinnamon. Cook for 2 minutes, stirring. Add tomato paste. Cook for 1 minute, stirring. Add stock, scraping up browned bits with a wooden spoon. Return beef to pot. Heat to simmering on high. Cover and bake for 2 to 2 1/2 hours or until beef is pull-apart tender, stirring twice.
  3. Transfer beef to medium bowl; remove and discard any solid fat. With 2 forks, shred meat and return to pot with sauce, along with molasses and 1/2 tsp salt.
  4. To serve, toss noodles with spinach; spoon meat over noodles. Garnish with parsley and spring onions.
EACH SERVING About 2 490kJ, 41g protein, 48g carbohydrate, 26g fat (9g saturated), 5g fibre, 720mg sodium. MAKE_AHEAD TIP Proceed with recipe through step 3. Refrigerate beef mixture in pot for up to 2 days. Reheat gently on medium-low for about 30 minutes or until hot, before continuing with step 4.

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