Whip up Curtis Stone's Mexican-style chilli beef stew with street corn for a delicious family dinner. With creamy mayo, it's guaranteed to become a household favourite.
Ingredients
2 poblano chillies or bullhorn chillies
2 long red chillies
2 cups (500ml) salt-reduced beef stock
400g can diced tomatoes
900g Coles Australian No Added Hormones Beef Chuck Steak or Gravy Beef, trimmed, cut into 3cm pieces
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Heat a chargrill on high. Add the combined chillies and cook, turning occasionally, for 6 mins or until charred all over. Transfer to a bowl. Cover and set aside for 10 mins to steam. Remove stems, seeds and peel from the chillies and discard. Transfer the chillies to a blender with the stock and tomato. Process until smooth.
Step 2
Season the beef with salt and pepper. Heat the oil in a large saucepan over medium-high heat. Cook the beef, in batches, turning occasionally, for 4 mins or until brown all over. Transfer to a heatproof bowl.
Step 3
Reduce heat to medium-low. Add the onion and cook, stirring, for 4 mins or until the onion begins to soften. Add the garlic, cumin, oregano and allspice and cook, stirring, for 1 min or until the mixture is aromatic.
Step 4
Return the beef to the pan with the chilli mixture and stir to combine. Bring to a simmer. Cover and cook, stirring occasionally, for 1½ hours or until the beef is tender. Stir in the vinegar and cook, uncovered, for 10 mins or until the sauce reduces and thickens slightly. Season with salt and pepper.
Step 5
Meanwhile, to make the street corn, heat a chargrill on high. Brush the corn with the oil. Cook the corn on the grill, turning every 2 mins, for 8-10 mins or until corn is charred all over. Transfer to a plate. In a small bowl, whisk the mayonnaise, sour cream and garlic until well combined. Brush the mayonnaise mixture over the corn and drizzle with lime juice. Sprinkle the corn with the fetta and paprika.
Step 6
Divide the rice and beef mixture among serving bowls. Serve with the street corn.
Curtis Stone’s Mexican-style chilli beef stew with street corn
Serves44
Cook time2 hr2 hour
Prep time20 min20 minute, + 10 mins standing time
+ 10 mins standing time
Ingredients
2 poblano chillies or bullhorn chillies
2 long red chillies
2 cups (500ml) salt-reduced beef stock
400g can diced tomatoes
900g Coles Australian No Added Hormones Beef Chuck Steak or Gravy Beef, trimmed, cut into 3cm pieces
2 tbs olive oil
1 brown onion, coarsely chopped
3 garlic cloves, crushed
2 tsp ground cumin
1 tsp dried oregano
1/8 tsp ground allspice
1 tbs apple cider vinegar
Steamed rice, to serve
Street corn
4 corn cobs, husks and silk removed
Vegetable oil, for brushing
1/4 cup (75g) mayonnaise
1/4 cup (60g) sour cream
2 garlic cloves, finely chopped
1 lime, juiced
100g fetta, crumbled
1/2 tsp smoked paprika
Method
Step 1
Heat a chargrill on high. Add the combined chillies and cook, turning occasionally, for 6 mins or until charred all over. Transfer to a bowl. Cover and set aside for 10 mins to steam. Remove stems, seeds and peel from the chillies and discard. Transfer the chillies to a blender with the stock and tomato. Process until smooth.
Step 2
Season the beef with salt and pepper. Heat the oil in a large saucepan over medium-high heat. Cook the beef, in batches, turning occasionally, for 4 mins or until brown all over. Transfer to a heatproof bowl.
Step 3
Reduce heat to medium-low. Add the onion and cook, stirring, for 4 mins or until the onion begins to soften. Add the garlic, cumin, oregano and allspice and cook, stirring, for 1 min or until the mixture is aromatic.
Step 4
Return the beef to the pan with the chilli mixture and stir to combine. Bring to a simmer. Cover and cook, stirring occasionally, for 1½ hours or until the beef is tender. Stir in the vinegar and cook, uncovered, for 10 mins or until the sauce reduces and thickens slightly. Season with salt and pepper.
Step 5
Meanwhile, to make the street corn, heat a chargrill on high. Brush the corn with the oil. Cook the corn on the grill, turning every 2 mins, for 8-10 mins or until corn is charred all over. Transfer to a plate. In a small bowl, whisk the mayonnaise, sour cream and garlic until well combined. Brush the mayonnaise mixture over the corn and drizzle with lime juice. Sprinkle the corn with the fetta and paprika.
Step 6
Divide the rice and beef mixture among serving bowls. Serve with the street corn.
