Served on grilled tortillas with fresh veggies, this Smoky Texan beef stew recipe is the perfect way to spice up dinnertime this week.
- Serves4
- Cook time2 hour 15 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1kg Coles Australian Beef Chuck Steak, cut into 3cm pieces
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp Mexican chilli powder
- 2 cups (500ml) beef stock
- 1 tbsp apple cider vinegar
- 2 tsp chipotle sauce
- 1 tbs tomato sauce
- 400g can black beans, drained, rinsed
- 1 lime, juiced
- 12 corn tortillas, warmed
- 2 tomatoes, chopped
- 1 avocado, chopped
- 1 red onion, extra, chopped
- Coriander leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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 heavy-based saucepan over medium-high heat. Add the beef, in batches, and cook for 5 mins or until browned. Transfer to a plate.Step 2
Heat remaining oil in the pan over medium heat. Add onion and cook for 3 mins or until softened. Add garlic and Mexican chilli powder. Cook, stirring, for 2 mins or until fragrant. Return beef to the pan with any resting juices, stock, vinegar, chipotle sauce and tomato sauce and stir to combine. Season. Bring to the boil. Reduce heat to low and simmer, covered, for 1½ hours.
Step 3
Add black beans and lime juice. Cook for a further 30 mins or until beef is very tender.Step 4
Serve beef with tortillas, tomato, avocado, red onion and coriander.