Mexican stew

Name: Mexican stew
Prep time: 40 min
Total time: 160 min
Yield: 6
Ingredients: 200 g sour single cream; 1 red onions; 2 garlic cloves; 1 yellow peppers; 1 tin red kidney beans; 1 avocados; 2 organic limes; ½ bunch coriander; 500 g beef ragout; 6 dl beef bouillon; oil; 150 g wild rice mix; 2 tbsp preserved jalapeño peppers in slices; 2 tbsp tomato puree; 1 tin chopped tomatoes; 1 tin corn kernels; 1 ¾ tsp salt; a little pepper; 1 tbsp dried oregano; 2 tsp ground coriander seeds; 1 tsp ground cumin

Ingredients

6 person

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beef

oil, for frying

500 g beef ragout

½ tsp salt

a little pepper

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 yellow pepper, cut into strips

2 tbsp preserved jalapeño peppers in slices, coarsely chopped

1 tbsp dried oregano

2 tsp ground coriander seeds

1 tsp ground cumin

2 tbsp tomato puree

1 tin chopped tomatoes (approx. 800 g)

6 dl beef bouillon

Stew

150 g wild rice mix

1 tin red kidney beans (approx. 450 g), rinsed, drained

1 tin corn kernels (approx. 140 g, drained

1 ¼ tsp salt

To serve

200 g sour single cream

1 avocado, cut into slices

2 organic limes, cut into wedges

½ bunch coriander, torn into pieces

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Utensils

Cooking pot with lid

How it's done

Beef

Heat the oil in a cooking pot. Season the meat, brown for approx. 5 mins. per batch, remove. Reduce the heat, wipe the cooking fat from the pan, add a dash of oil if necessary. Add the onion and garlic, sauté briefly. Add the pepper and all the other ingredients up to and including the tomato puree, cook briefly. Pour in the tomatoes and stock, bring to the boil. Reduce the heat, return the meat to the pan with the resulting juice, cover and braise for approx. 2 hrs. Pull apart the meat using two forks.

Stew

Add the rice, beans and corn, season with salt, simmer (uncovered) for approx. 20 mins., stirring occasionally.

To serve

Serve the stew with the sour single cream, avocado, limes and coriander.

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6 person

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