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Mexican beef stew
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 45 mins
- Serves:
- 4
For a warming winter dish with a hint of spice, try this slow-cooked stew with chipotle chilli from Tom Parker-Bowles
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Tips and suggestions
- Cooks Tips...
- chipotle chillies are available from peppers by post or the cool chile company.
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Ingredients
- 4 tbsp vegetable or cooking oil
- 1kg chuck or braising steak, cut into 5 cm cubes
- 1 large Onion, finely chopped
- 2 cloves Garlic, finely chopped
- 350ml passata
- 1 tbsp red wine vinegar
- 1 tsp Oregano, leaves, chopped
- 1 chipotle chilli, chopped (or 1 dried chipotle chilli, soaked in cold water and chopped)
- 1 Bay leaves
Method
1. Heat the oil in a large saucepan. Brown the meat for 8-10 minutes over a high heat, then add the onion and garlic and cook for 2 further minutes.2. Pour in the passata, and add the vinegar, oregano, chilli and bay leaf.
3. Simmer on top of the stove, covered, for 1 hour 30 minutes, until the beef is tender and the tomato juices well reduced. Serve with boiled rice.
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Latest Comment
thank you for the most yummy recipe, i havebeen looking forsomething easy to make as i have broke my hand, n i heard u can make this one handed, which i did apart from chopping the onion which i got my daughter to do, and i brought garlic paste , so it would be easier for me, and i added to scotch bonnet chillies , oohhhhhhhhhhh nice. oh and i added extra passata 500ml.