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 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 / pint 280 ml
Red wine 5 fl oz / pint 140 ml
Olive oil 2 tablespoons 2 tablespoons

COOKING EQUIPMENT
1 Medium-sized frying pan
1 Casserole dish

Method
  
Mexican Beef Stew ingredients. 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.

Brown the beef in olive oil

Pre-heat the oven to 180C / 375F.

 
Onions, chillies and garlics frying 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 180C / 375F.

Mexican Stew

 
Cumin and corriander seeds 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.

Mexican Beef Stew in a casserole dish.

 
Mexican Beef Stew picture. 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.

 
 

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