A Mexican inspired take on beef stew, that includes chillies, peppers, tomatoes, cumin and garlic. It calls for the meat to be browned in lard, but olive oil could be used instead.
64 people made this
1/2 tablespoon lard
675g (1 1/2 lb) diced stewing steak
1 onion, chopped
1 (400g) tin chopped tomatoes
2 fresh jalapeno chillies, or green chillies, seeded and diced
2 tomatoes, chopped
1/2 teaspoon ground cumin
1 clove garlic, minced
salt and freshly ground pepper to taste
water as needed
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Melt the lard or heat oil in a large saucepan over medium high heat. Add the meat and brown well on all sides. Add the onions and sauté for 5 minutes, or until tender. Add the tinned tomatoes, jalapenos, fresh tomatoes, cumin, garlic, salt and pepper.
Reduce heat to low, cover and simmer for 30 minutes to 1 hour, or until meat is tender. (Note: If mixture is too thick, add water as needed. Or if mixture is too thin, cook uncovered to allow liquid to evaporate.)