Cut meat into cubes, dredge in flour.

In a medium sized pot place the dried chillies, the onion (cut into quarters) and the garlic. Fill with around 500ml of water and begin to heat. This will make a chilli stock and soften the chillies.

Once this has been gently boiling for about 30 minutes, blend in a food processor with just a bit of the water to form a paste. Keep the rest of the water aside.

In a Dutch oven add oil and heat. When hot, start to brown meat in batches. Do not put all the meat in at once or it will go soggy and not brown

Once all the meat has been browned, deglaze the base of the Dutch oven with the beef stock and remaining chilli stock. Scrap all the caramelised bits off the base and pour back into a jug and set aside

Add 1 tablespoon of oil and heat up, adding the chilli paste to cook through for about 5 minutes – stirring constantly so it does not catch

Once the paste has cooked through, add the browned meat and stir so the meat is coated. Then add the remaining ingredients including the stock. Stir through and place in an oven at 150 degrees C with the lid on for 2-3 hours.

After 2-3 hours remove the lid and leave in the oven for another 1-2 hours to help reduce and thicken. Check every 30 minutes or so as you don’t want this to reduce so much it’s thick.

Serve with rice, or on it’s own, or use as a topping for nachos or in tacos with soft tortillas. You can garnish with sour cream, chopped coriander and pickled jalapeño chillies.