Delicious and hearty Mexican beef stew – perfect comfort food for those cooling early autumn nights!
- 1 kg grass-fed gravy beef, cut into 1 inch cubes
- 1/2 tsp cumin powder
- 1/2 tsp ground chilli
- 1/2 tsp ground cayenne pepper
- 1 tsp dried oregano
- 1 tbsp sweet paprika
- 1/2 tsp ground ginger
- 2 bay leaves
- 2 tsp honey
- salt & pepper to taste (no need to hold back on the salt)
- 1 capsicum, seeded and finely diced
- chillies to taste (Habanero & Cayenne, others will work too)
- 1 large onion, finely diced
- cloves garlic, finely diced
- 2 carrots, finely diced
- 2 stalks celery, medium cut
- 1 cup good quality chicken stock (beef would work too)
- 1 can whole peeled tomatoes (drain liquid and only use tomatoes)
- 2 tbsp tomato paste
Please keep in mind that the flavour depends a lot on the quality of the ingredients, e.g. how sweet are the capsicums, how hot are the chillies, etc. Taste often and adjust flavour to suit your taste as you go!
Pre-heat oven to 180C.
Brown the meat in a heavy based oven dish/crock pot. Set aside.
Sautee onions and garlic until translucent, add ground spices and cook for a couple of minutes stirring. Transfer beef back to the pot.
Add stock, tomato paste, vegetables, and all remaining ingredients. Bring to a simmer.
Fit lid (or foil if using a pan) and place in the oven. Cook for 3 hrs or longer. Note: if you’re slow cooking it, use 160C instead and cook overnight.
When meat is tender, remove from oven and balance flavours using honey for sweetness and salt to bring out flavour.
Plenty of jalapeno
Salad of grated carrot, thinly sliced red onion & tomatoes.