Ingredients
- 2 tablespoons plain flour
- 700g gravy beef, trimmed, cut into 3cm pieces
- 1/4 cup olive oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 2 medium carrots, peeled, chopped
- 2 small red capsicums, chopped
- 2 dried chipotle chillies stems removed, finely chopped (see note)
- 1/2 teaspoon Mexican chilli powder
- 400g can diced tomatoes
- 2 cups Massel beef stock
- 425g can red kidney beans, drained, rinsed
- 2 tablespoons chopped fresh coriander leaves warmed flour tortillas, to serve
Method
- Step 1Place flour in a bowl. Add beef. Toss to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 2 minutes or until browned. Transfer to a bowl. Repeat with 1 tablespoon oil and remaining beef.
- Step 2Heat remaining oil in pan. Add onion, garlic, carrot and capsicum. Cook, stirring occasionally, for 3 minutes or until onion has softened. Add chipotle chillies and chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Step 3Return beef and juices to pan. Add tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour 30 minutes or until beef is tender.
- Step 4Stir in beans. Simmer, for 5 minutes or until beans are heated through. Remove from heat. Top with coriander. Serve stew with tortillas.
- High fibre
- Low carb
- Lower gi
Nutrition
2501 kj
Energy
24.2g
Fat Total
6g
Saturated Fat
9.2g
Fibre
49.8g
Protein
103mg
Cholesterol
1192mg
Sodium
40.4g
Carbs (total)
All nutrition values are per serve
Notes
You could replace the chipotle chillies with 1 teaspoon smoked paprika. When working with chillies, use kitchen gloves to avoid skin irritation. For less ‘fire’, remove the membrane and seeds from chillies. Green chillies are generally milder than red. The general rule is the smaller the chilli (such as birdseye), the hotter it is.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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