Spicy Beef Stew - cooking recipe

Ingredients

2 None onions, peeled and diced
600 g leeks, trimmed, cleaned, cut into strips
1.2 kg stewing beef, diced
4 tbsp olive oil
1 can (850g) tomatoes
1 litre clear stock
1-2 tsp chilli powder
2 None avocados
350 g cream cheese
4 tbsp lemon juice
10 slices rye bread
1 can (850g) white beans, rinsed and drained
1 can (850g) kidney beans, rinsed and drained
50 g dark chocolate (at least 70% cocoa)

Preparation

Heat the oil in a Dutch oven on high heat. Cook beef in batches until browned all over. Remove from pan. Add onions and leeks to pan and cook, stirring, 5 mins or until lightly browned. Return beef to pan and season. Add tomatoes and stock. Bring to a boil. Season with cayenne pepper. Reduce heat to low; cover and simmer for 1 hour 30 mins.
Add beans and chocolate to the stew; simmer until heated through.
Mash avocados with a fork. Stir in cream cheese and lemon juice; season. Serve stew with rye toast and avocado cream.