Go for grass-fed beef in this wintery Mexican stew: it’s more nutrient dense and better for your health.
- 1 large dried chipotle chilli (see tip)
- 1.2kg grass-fed beef chuck steak or gravy beef, excess fat trimmed, left in large pieces
- 60ml (1 ⁄4 cup) extra virgin olive oil
- 2 red onions, sliced
- 2 red capsicums, deseeded, chopped
- 2 celery sticks, thinly sliced
- 3 tsp cumin seeds
- 2 tsp coriander seeds
- 2 x 400g cans whole peeled tomatoes
- 400g can black beans or kidney beans, rinsed, drained
- 500ml (2 cups) beef stock
- 2 garlic cloves, chopped
- 1 cinnamon stick
- 2 corncobs, chargrilled, sliced
- Natural yoghurt, to serve
- Dried chilli flakes, to serve (optional)
Preheat oven to 140°C/120°C fan forced. Place chipotle chilli in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak.
Meanwhile, season beef. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, in batches, for 2 minutes each side or until golden. Use slotted spoon to transfer to heatproof bowl.
Reduce heat to medium. Pour remaining oil into dish. Add the onion, capsicum and celery. Cook, stirring, for 5 minutes or until light golden.
Meanwhile, place the cumin and coriander seeds in a mortar and pound with a pestle until finely crushed. Drain chipotle chilli and coarsely chop.
Add the tomatoes, beans, stock, garlic, cinnamon, chipotle and cumin mixture to dish. Return beef to dish with any juices. Bring to boil. Cover. Bake for 31 ⁄2 hours or until mixture thickens and beef is falling apart.
Use a fork to shred beef into large chunks. Top the stew with the corn, yoghurt or sour cream, coriander sprigs and chilli flakes, if using. Season and serve.
Recipe by: Author: Louise Keats Image credit: Guy Bailey Publication: Taste Magazine