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)

Step 1
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.
Step 2
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.
Step 3
Reduce heat to medium. Pour remaining oil into dish. Add the onion, capsicum and celery. Cook, stirring, for 5 minutes or until light golden.
Step 4
Meanwhile, place the cumin and coriander seeds in a mortar and pound with a pestle until finely crushed. Drain chipotle chilli and coarsely chop.
Step 5
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.
Step 6
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