4 hours in oven or 1 hours 30 in Instant Pot

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4 tbsp sunflower oil

1.5kg chuck steak, cut into 2.5cm chunks

1 large onion, chopped

2 sweet peppers, sliced (red or yellow)

5 garlic cloves, sliced

1 large dried ancho chilli or ½ tsp chipotle chilli paste

2 jalapeño chillies, deseeded and finely chopped

1 tbsp toasted cumin seeds, ground in a spice grinder or pestle and mortar

1 tbsp ground sweet paprika

400g can chopped tomatoes

350ml fruity red wine (we used Argentine malbec)

450ml beef stock

2 tbsp agave syrup or light muscovado sugar

2 tsp dried oregano

3 bay leaves

Rice and/or tortillas to serve

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For the chimichurri sauce

Large handful fresh mint leaves

Handful fresh oregano leaves

1-2 red chillies, seeds removed or left in, according to taste

2 tbsp red wine vinegar

1 tsp caster sugar

2 garlic cloves, roughly chopped

125ml extra-virgin olive oil

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1. If using oven, heat the oven to 150°C/130°C fan/gas 2. Heat 3 tbsp of the oil in a large hob-safe casserole or the Instant Pot. Brown the meat in batches over a high heat until well coloured all over. Lift out onto a plate and set aside.

2. Add the remaining oil, then the onion and peppers. Cook gently, stirring, for 8-10 minutes until softening. Add the garlic, dried chilli/chilli paste, jalapeños, cumin and paprika. Fry over a medium heat for 1 minute.

3. Return the beef to the pan with any resting juices, along with the chopped tomatoes, wine, stock, syrup/sugar, dried oregano and bay leaves. Season lightly, set the Instant Pot to Manual for 1 hour, then use Natural Pressure Release. If using oven, cover then transfer to the oven for 3½ hours until the beef is meltingly tender.

4. For the chimichurri, whizz all the ingredients except the oil in a food processor with plenty of seasoning until roughly chopped (or chop as finely as you can by hand – it doesn’t matter if it’s chunky). Add the oil and stir to mix, or whizz again until everything is finely chopped. Taste and adjust the seasoning.

5. Serve the stew with the chimichurri drizzled over, with rice, tortillas or both, as you prefer.