| Mexican Beef Stew Recipe |
|
|
Lots of vegetables and beef in a Mexican sauce make this recipe one to remember. This recipe is very versatile. You can use chicken instead of beef and substitute vegetables. This recipe freezes very well which allows the flavours to mingle even better. |
KEY POINTS
| Preparation Time: | 15 minutes | Cooking Time: | 3 hours |
| How Difficult | Medium | Freeze? | Yes |
| Servings |
4 portions |
|
|
INGREDIENTS
We have used stewing steak in our recipe because it tastes so good but a
great alternative is chicken or turkey. If you use either of those ruce
the initial 2 hours cooking time to 40 minutes.
|
Ingredients |
Imperial | Metric |
| Braising steak | 1 lb | 450 g |
| Kidney beans | 8 oz | 220 g |
| Sweetcorn (tinned, frozen or fresh) | 8 oz | 220 g |
| Chopped tomatoes | 8 oz | 220 g |
| Large carrot | 1 | 1 |
| Large onion | 1 | 1 |
| Green chilli | 2 | 2 |
| Red sweet pepper | 1 | 1 |
| Garlic cloves | 2 | 2 |
| Flour (plain or self-raising) | 1 heaped tablespoon | 1 heaped tablespoon |
| Cumin seeds | 1 tablespoon | 1 tablespoon |
| Coriander seeds | 1 tablespoon | 1 tablespoon |
| Brown Ale | 10 fl oz / ½ pint | 280 ml |
| Red wine | 5 fl oz / ¼ pint | 140 ml |
| Olive oil | 2 tablespoons | 2 tablespoons |
COOKING EQUIPMENT
1 Medium-sized frying pan
1 Casserole dish
Method
 |
Start by peeling the onion and chopping it into small bits. Cut open the chillies, remove the seeds and finely chop. Do the same for the red pepper but chop more roughly. Peel and finely chop the garlic. Lightly peel the carrots and chop into chunks. Finally, trime the steak of excess fat and chop into 2.5 cm (1 inch) cubes. Click the picture to enlarge it. |
|
|
| Put a tablespoon or so of the olive oil in a frying
pan and turn the heat up high. Pat the steak cubes with kitchen
paper, and put the steak in the frying pan. Cook until browned (three to five minutes). This will seal in the flavour of the meat and start the cooking process. Turn the meat frequently. |
 |
Pre-heat the oven to 180°C / 375°F.
 |
When the steak is browned, remove from the pan and
place aside on a plate. Add another tablespoon of olive oil to the
frying pan and then add the onions, chillies and garlic. Cook them for 5 minutes or so until the onions are tinged brown at the edges. Turn frequently while cooking. |
| When the onions, chillies and garlic are cooked,
sprinkle in the flour and mix constantly for 30 seconds. the flour
will absorb the remaining olive oil.
Add the onion / chillies / garlic, browned meat, tomatoes, brown ale, wine to a casserole dish. Sprinkle with salt and pepper (not much), cover and put into the oven at 180°C / 375°F. |
 |
 |
Next, put the cumin and coriander seeds into the frying pan at a medium
heat and stir them around for two minutes. They will begin to jump
around the pan when ready! You can crush them if you want or leave them whole (we preferred this). Either way take the casserole from the oven and mix the seeds into it. Place the casserole dish back into the oven. |
| Let the stew cook for a further 2 hours (half an
hour more if the steak is tough) stirring half way through the
cooking to stop the meat sticking to the bottom of the casserole. Take the casserole from the oven and stir in the sweetcorn, sweet peppers, kidney beans and carrots. Cook the stew for a further 45 minutes. Prepare the rice whilst the stew is cooking. |
|
 |
A few minutes before the stew is cooked put some plates in the
oven to warm.
Serve the Mexican Beef Stew on the plates with rice. We have used a mix of long grain and wild rice which is available in most supermarkets, it's delicious and colourful. |
| CookUK Home Page | Site Map | |
|
|
||
|
|
