Beef Chilli, with Mushrooms, Red Kidney Beans, and Plain Yoghurt

Diced Scotch beef, leek, carrot, chestnut mushrooms, red kidney beans, tomato puree, crushed garlic, paprika, red chilli powder, and beef stock. Plus some oregano, and basil.

The beef was browned for twenty minutes at a medium heat in some sunflower oil.

Allow to stand for a bit while the vegetables are prepared. Cook in boiling water for about two hours at a low heat, under glass, until the beef is tender. Serve with two or three spoonfuls of yoghurt.