You’ll need a big pot to cook this big batch. Feeds 15.

• 2.5kg Chuck shavings or cubes
• 10 medium onions, chopped
• 15 garlic cloves, peeled and finely chopped
• 5 tsp hot chilli powder
• 10 tsp ground cumin
• 10 tsp ground coriander
• 10 tbsp plain flour
• 300ml red wine or extra stock
• 500ml beef stock, made with 1 beef stock cube
• 4 x 400g can of chopped tomatoes
• 4 x 400g can of red kidney beans, drained and rinsed
• 10 tbsp tomato purée
• 5 tsp caster sugar
• 5 tsp dried oregano
• 5 bay leaf
• flaked sea salt
• freshly ground black pepper

In batches, brown the meat in a pan.

In the large pot, sweat the onions. Add garlic. Cook until golden. Add the meat and stir in the onion and garlic.

Add chilli, cumin, coriander. Cook for a few minutes. Add the flour. Cook some more.

Add the wine and the stock, stir in and bring to a simmer. Add the tomatoes, puree, sugar, oregano, bay leaf. Bring to a simmer.

Put pot in bottom of Aga overnight.

Add Kidney beans.

Season with salt and pepper.