I have made this one twice now in the last 2 weeks as the first time I made it the photos didn’t turn out. I tagged this recipe to make for a game I am involved in and my hubby and son are very glad I did, they absolutely love this one. I made this as is, except for adding some Mexican seasoning to the mix. It is so easy to make and is packed with flavour. I served ours topped with sour cream and cheese and it was a delicious meal. To read more reviews or view more photos of this recipe please click here. I have made other recipes by this chef and can recommend you check out more of her recipes while your there she has some great ones.

Ingredients

2 Tablespoons olive oil
2 Onions, finely sliced
2 Tablespoons garlic granules, crushed or 1 garlic clove, crushed
1kg Beef rump, cubed or beef, topside cubed
1/2 Cup red wine
2 Tablespoons dried parsley flakes
440g Canned red kidney beans, drained
300g Chunky salsa
(I also added some Mexican seasoning to the mix)

Method

1. Heat oil in a pan and cook onions, stirring 4-5 minutes.

2. Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.

3. Add kidney beans & salsa and simmer for a further 30-25 minutes.

Serve over rice or on its own with some crusty bread. I topped ours with sour cream and grated cheese.

All photos taken by me unless otherwise stated.