Original recipe of the week: Mexican Beef Stew

2^nd February 2013

Bethany Stone

Bethany Stone

2 February 2013

On trend and in season, treat yourself to a stew with a twist this weekend. Succulent juicy beef in a rich stew – perfect for a night in with the family.

Mexican cuisine is massive right now, so get in the groove; packed with flavour and healthy too. You are sure to love it, even on this side of the equator!

Mexican Beef Stew

Serves: 5
Cooking time: 2 hours

What you will need:

400g lean diced beef
200g smoked lardons
3 carrots (chopped roughly)
1 large onion (diced)
2 garlic cloves (crushed)
2 sticks of celery (chopped)
1 tin of azuki beans
50ml beef stock
50ml red wine
1tsp chipotle paste
1tsp tomato puree
1tsp thyme leaves
5-6 squares of good quality dark chocolate
2tsp low fat natural yoghurt
Salt and pepper to taste

What you need to do:

1. Pre-heat casserole dish with a little oil, and add in the onion and garlic. Continue to mix until browned.
2. Now add in the lardons, carrots and celery, and leave to reduce. Once reduced and caramelised, you can add in the beef.
3. Give this a mix and add in the rest of the ingredients, making sure to combine thoroughly, but don’t add in the chocolate yet.
4. If you think you need to add a little water, you can do this now before placing a lid on top.
5. Reduce the cooking temperature to a simmer, and leave to cook for just under 2 hours on a low heat.
6. When cooked, remove from the heat. Now you can add in the chocolate and yoghurt. Mix well, letting the chocolate melt into the stew and your ready to serve.

Bethany Stone