Mexican Beef Stew


Preparation info

  • Serves


    • Difficulty


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 (


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


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.