Mexican beef stew
Prep:
25 mins
Cook:
40 mins
Spicy beef stew with a healthy serving of quinoa.
1 tbsp olive oil
1 onion, sliced
2 red peppers, deseeded and chopped into largish chunks
1 red chilli, deseeded and finely chopped
480g diced, stewing beef
2 x 400g cans chopped tomatoes
140g quinoa, cooked according to the instructions
2 beef stock cubes
1 x 400g can butter beans or white bean of choice, drained
Small bunch coriander, most chopped, a few leaves left whole
Juice 1 lime
Natural yoghurt, to serve
Heat the oil in a deep heavy-bottomed frying pan and fry the onions and peppers for a few minutes until softened.
Add in the chopped chilli and stir for a minute, followed by the beef.
Lightly brown the meat then cover with the tomatoes and their juices and the stock cubes crushed over.
Stir well then bring to a low simmer for 30-40 minutes until the beef is tender.
Add the quinoa then the beans in the final minute.
Stir in the coriander and lime juice, then taste and season if necessary before covering to keep warm.
Serve with a dollop of yoghurt on the side.
Serves
4-6
Preparation Time
25 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Beef, Vegetables, Grains, Chilli, Stock/Broth
Recipe Type
Dinner, Stew
Cuisine
Mexican
Level of Difficulty
Easy
