This hearty beef and vegetable bake is a flavour explosion, packed with protein and vitamins from the beef and fresh vegetables. The cumin and paprika add a warm, smoky depth, while the chili powder brings a welcome kick. A perfect, healthy meal that's sure to become a family favourite.
Heat extra virgin olive oil in a large ovenproof pot or deep roasting dish on the hob. Brown the beef mince in batches.
Remove the beef mince. Sauté the onion, garlic, carrot, and courgette until soft.
Return the beef mince to the pot. Add the kidney beans, chopped tomato, cumin, paprika, chili powder, salt, and black pepper. Add 200ml water or stock.
Preheat oven to 180°C (fan) / 350°F. Cover the pot with a lid or foil and bake for 45-60 minutes, stirring once halfway through.
Once done, the beef mince should be tender, vegetables soft, and sauce thickened. Taste and adjust seasoning.
For a richer flavour, use beef stock instead of water. You can also add a bay leaf while baking and remove it before serving.