1. Cut the beef into 2 equal pieces and season with salt & pepper, heat a pan and seal in some oil untill golden brown.
    2. Place the beef on a roasting tray pour in about an inch of water, foil and place in and oven at 150oC (300oF)and slow cook for up to 4/6 hours (or until beef is tender).
    3. After this time the beef should be very tender (if not return to the oven and cook further), take 2 forks and pull the beef until it is fully shredded.
    4. In a separate pan fry the onions, peppers and garlic then add the spice and herbs.
    5. Add the Macphie Red Wine Sauce and puree to the pan and bring to the boil.
    6. Add the kidney beans, and pulled beef to the sauce and simmer for 10 mins.
    7. Adjust the seasoning and heat level as required.
    8. Serve with rice and fried tortillas.


  • 1.5kg piece beef chuck
  • 20g oil
  • 4 cloves garlic (chopped)
  • 2 onions (chopped)
  • 1 red pepper (diced)
  • 5g smoked paprika
  • 5g ground cumin
  • 7g dried oregano
  • 4g chilli powder (or to taste)
  • 400g red kidney beans (tinned)
  • 1ltr Macphie Red Wine Sauce
  • 10g tomato puree
  • Salt & black pepper to taste