Mexican Chilli Beef Stew
Serves: 8
Preparation: 15 minutes
Cooking Time: 140 minutes
100% British cubed beef braising steak. From the shoulder of the animal, so formed of a hardworking muscle. This makes it suitable for long, slow cooking, as it tenderizes the meat. Pre cubed for convenience.
Ingredients
- olive or sunflower oil
- 2 kg casserole steak
- 2 onions, finely chopped
- 2 tbsp smoked paprika
- 4 cloves garlic, peeled and chopped
- 1 tbsp ground cumin
- 1 tbsp ground ginger
- 1 tbsp plain flour
- 1 litre of beef stock
- 1 tbsp tomato puree
- 400g canned, chopped tomatoes
- 1 tbsp oregano
- 2 cans of kidney beans, drained
Method
- Heat a splash of oil in a pan. Brown the meat in batches, and put to one side until next needed.
- Add more oil to the pan, and sweat off the onions for 10 minutes.
- Add the paprika, garlic, ginger, cumin, tomato puree and flour in with the onions and let the flavours merge for couple of minutes. Gradually add the stock, making sure to stir constantly.
- Add the canned tomatoes and oregano and simmer for 5 minutes.
- Add the beef back to the pan, cover and simmer gently for around 2 hours, or until the meat is tender.
- Add the beans 10 minutes before the chilli finishes cooking.
- Serve with rice and flatbread.
