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Smoky beef stew
Smoky beef stew
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Ingredients:
  • 40.00 ml plain flour
  • 700g gravy beef, trimmed, cut into 3cm pieces
  • 56.88 gm olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 2 medium carrots, peeled, chopped
  • 2 small red capsicums, chopped
  • 2 dried chipotle chillies stems removed, finely chopped (see note)
  • 1/2 tsp Mexican chilli powder
  • 400g can diced tomatoes
  • 510.00 gm beef stock
  • 425g can red kidney beans, drained, rinsed
  • 40.00 ml chopped fresh coriander leaves warmed flour tortillas, to serve
Instructions:
  • In a bowl, combine flour and beef, tossing until coated. In a large saucepan over medium-high heat, warm 1 tablespoon oil. Cook half of the beef for 2 minutes, or until browned, stirring occasionally. Transfer to a bowl. Repeat the process with 1 tablespoon oil and the rest of the beef.
  • Heat the remaining oil in a pan. Add the onion, garlic, carrot, and capsicum. Cook for 3 minutes until the onion has softened. Then, add the chipotle chillies and chilli powder and cook for 1 more minute until fragrant, stirring constantly.
  • Place the beef and its juices back into the pan. Add the tomato and stock, then bring the mixture to a boil. Lower the heat to a simmer, cover the pan, and cook for 1 hour and 30 minutes, stirring occasionally, until the beef is tender.
  • Gently fold in the beans and let simmer for 5 minutes until heated through. Remove from heat, garnish with fresh coriander, and serve the flavorful stew with warm tortillas.

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