Name: Mexican Beef Stew
Yield: Serves 4
Cuisine: Mexican
Ingredients: 300 ml/10 fl oz soured cream; 2 onions, roughly chopped; 900 g/2 lb braising steak or shin, cut into 2.5 cm/1 inch cubes; 2 tablespoons olive oil; big bunch of coriander, finely chopped; 2 bay leaves; 1 teaspoon dried Mexican oregano (European oregano would work, too); sea salt; 2 clove garlic, finely chopped; 700 g/1 lb 9 oz jar of passata 2 tablespoons red wine vinegar; 3–8 chipotles (soaked in warm water for 15 minutes, destemmed and finely chopped); fresh corn tortillas; handful of grated Cheddar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This has chipotle chillies – dried and smoked jalapeños – at its heart. They have a wonderful rich depth and really make the stew. You can get them and the Mexican oregano from the Cool Chile Co (www.coolchile.co.uk).

Ingredients

2 tablespoons olive oil
900 g/2 lb braising steak or

Method

Preheat the oven to 150°C/300°F/Gas 2.

Heat the oil in a large flameproof casserole and brown the meat over a high heat, in batches. Scoop out of the pan and set aside. Reduce the heat to medium. Add the onions and garlic to the pan and soften for about 10 minutes.

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