Go Back

Mexican-style beef stew

This Mexican style beef stew is super easy to make! It’s perfect for midweek suppers, laid back dinner parties or winter parties. Serve it with rice or flatbread. If you want it really spicy, add a jalapeno or other type of  chilli to the stew (chopped or whole).
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g stewing beef
  • 2 red onions
  • 2 cloves of garlic
  • 2 carrots cut in half
  • 2 medium sweet potatoes
  • 2 medium tomatoes chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • ½ tsp cayenne or more to taste
  • ½ tsp ground peppercorn
  • 1 Knorr smoked chilli and tomato stock pot
  • 1 tin black beans drained
  • Coriander or parsley leaves to serve

Method
 

  1. Finely chop the onion and garlic.
  2. Cut the beef into bite-sized pieces.
  3. Heat some oil in a large sauce pan and brown the beef cubes, then transfer them to a plate.
  4. Add more oil to the pan and gently sauté the onion and garlic until soft.
  5. Add the chopped tomatoes and the spices, then stir for a minute or so.
  6. Add about 750 ml water, the stock pot and the carrot pieces (as whole).
  7. Bring to the boil, then turn down the heat, put the lid on and cook for about 35-45 minutes.
  8. Meanwhile, peel the sweet potatoes and chop them into bite-sized chunks.
  9. When the beef is tender, add the sweet potatoes to the stew and cook for a further 20 minutes or so, until the sweet potatoes are cooked through (without a lid). Add the drained beans and cook for a couple of minutes.
  10. Serve with chopped coriander leaves scattered on top.