Canarian Shredded Beef and Chickpea Stew (Ropa Vieja)
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Ingredients
- 600 g braising beef, diced
- 400 g tinned chickpeas, drained
- 1 red pepper, sliced
- 1 onion, finely chopped
- 3 garlic cloves
- 3 ripe tomatoes, finely chopped
- 500 ml beef stock
- 1 tsp sweet smoked paprika
Nutrition (per serving)
- Calories
- 415 kcal
- Protein
- 40.2 g
- Carbohydrate
- 25.1 g
- of which sugars
- 6.6 g
- Fat
- 15.8 g
- of which saturates
- 5.5 g
- Fibre
- 8.6 g
- Salt
- 1.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pot and brown the beef well, about 8 minutes. Add the onion, garlic and red pepper and cook for 7 minutes.
- 2
Stir in the tomatoes and smoked paprika and cook for 4 minutes, then pour in the beef stock.
- 3
Cover and simmer gently for 1 hour 15 minutes until the beef is tender enough to shred with a fork.
- 4
Shred the beef in the pot, stir in the chickpeas and simmer for a further 10 minutes.
- 5
Season to taste and serve hot.
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