Spicy Mexican Beef Stew

This tasted amazing. Spicy chilli sauce mixed with tender beef and sweetness from the peppers, bulked out with kidney beans. This recipe will serve about 3/4 people.

You’ll need

  • 2 tbsp plain flour
  • 450g casserole beef cut into small 3cm chunks or long thin strips
  • 300ml beef stock
  • 400g tin of kidney beans
  • 400g tin of chopped tomatoes
  • One or two red peppers
  • At least 2 onions
  • 2 garlic cloves, chopped
  • A few handfuls of Chateney carrots, top end cut off and sliced into planks
  • Dried chilli flakes – 1/4 tsp or depending on taste
  • Extra virgin olive oil
  • Salt and pepper
  • Frozen peas, if you want.

Cook it like this:

  1. Lightly coat the beef with flour and some salt, then fry in a tbsp of  oil on a medium heat until browned – you might need to seperate the beef into two halves.
  2. Remove the beef and the juices from the pan in a bowl.
  3. In some more oil, cook all of the vegetables until they’re soft. Add the chilli flakes and stir until they’re fragrant.
  4. Add the beef back in, followed by the chopped tomatoes and beef stock.
  5. Bring to the boil, then cover and simmer on a low heat for 1 hour 15 minutes – keep stirring every 15 minutes or so!
  6. Almost there! Add in the frozen peas and the drained kidney beans and add salt and pepper to taste. I find that adding a bit of salt really brings out the chilli flavour without adding to the heat. Cook for just 10 minutes more.
  7. Serve in a bowl with some wholemeal pitta bread cut into strips, a side salad (I prefer watercross, rocket and spinach salad!).