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.
- 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:
- 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.
- Remove the beef and the juices from the pan in a bowl.
- In some more oil, cook all of the vegetables until they’re soft. Add the chilli flakes and stir until they’re fragrant.
- Add the beef back in, followed by the chopped tomatoes and beef stock.
- Bring to the boil, then cover and simmer on a low heat for 1 hour 15 minutes – keep stirring every 15 minutes or so!
- 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.
- Serve in a bowl with some wholemeal pitta bread cut into strips, a side salad (I prefer watercross, rocket and spinach salad!).