Save 25% on ckbk membership for St Patrick's Day ☘️
4 to 6
Easy
Published 1963
Cut beef and pork into bite-sized cubes, trimming fat as you go. Brown meat, chopped onion and chopped garlic in bacon fat in a thick-bottomed, flame-proof casserole.
Cover meat with boiling beef stock; bring again to the boil; cover casserole and simmer gently for about 1 hour.
Blend chili powder with flour in a little of the hot pan juices and add to the casserole at the same
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe