Add some spicy warmth to your day with this Mexican beef soup recipe. It's a delicious holiday in Acapulco for your tastebuds!
Serves44
Cook time1 hr 55 mins1 hour 55 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
500g Coles Australian Gravy Beef, cut into 2cm pieces
1 brown onion, thinly sliced
4 long red chillies
2 garlic cloves, crushed
1 tbs smoked paprika
2 tsp cumin seeds
2 tsp ground coriander
4 oregano sprigs
400g can crushed tomatoes
3 cups (750ml) beef stock
1 large green capsicum, seeded, cut into thin strips
2 large potatoes, peeled, chopped
Sour cream, to serve
Oregano leaves, extra, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large deep saucepan over medium heat. Add the beef and cook, stirring, for 5 mins or until browned. Transfer to a heatproof bowl.
Step 2
Heat the remaining oil in the same pan. Add the onion and cook, stirring, for 5 mins or until softened. Add the chilli, garlic, paprika, cumin, coriander and oregano. Cook, stirring, for 1 min or until fragrant.
Step 3
Add the tomato, stock and 1½ cups (375ml) water. Bring to a simmer. Return the beef to the pan. Reduce heat to low. Cook, covered, for 1 hour 20 mins. Add the capsicum and potato. Cook, covered, for 20 mins or until vegetables and beef are tender.
Step 4
Top the soup with sour cream and sprinkle with extra oregano. Serve with lime wedges.
