for 6 person

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

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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