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Smoky Texan beef stew
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Spicy beef stew with tortillas, tomato, avocado, red onion, and cilantro.
Ingredients:
  • 18.20 gm olive oil
  • 1kg Beef Chuck Steak, cut into 3cm pieces
  • 1 red onion, finely chopped
  • 2 tsp Mexican chilli powder
  • 500ml beef stock
  • 20.00 ml apple cider vinegar
  • 2 tsp chipotle sauce
  • 20.80 gm tomato sauce
  • 400g can black beans, drained, rinsed
  • 1 lime, juiced
  • 12 corn tortillas, warmed
  • 2 tomatoes, chopped
  • 1 avocado, chopped
  • 1 red onion, extra, chopped
  • Coriander leaves, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat some of the oil. Brown the beef in batches for 5 minutes. Transfer to a plate.
  • In the same pan, heat the remaining oil over medium heat. Sauté the onion for 3 minutes until softened. Add garlic and Mexican chilli powder and cook for 2 minutes until fragrant. Add the beef back to the pan along with any juices, stock, vinegar, chipotle sauce, and tomato sauce. Season to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours.
  • Stir in black beans and fresh lime juice. Simmer for an additional 30 minutes or until the beef is fork-tender.
  • Plate the beef accompanied by tortillas, tomato, avocado, red onion, and coriander for a vibrant and delicious meal.

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