Steve’s Mexican Chilli Beef Casserole

Mexican beef casserole

Our friend Steve from Estonia gave us this beauty when we were doing a trade show in Stockholm, Sweden last year.


2 tbsp olive oil
1 kg chuck steak, cut into 3 cm cubes
1 red onion, chopped
2 garlic cloves, crushed
1 tsp mexican chilli powder
3 tsp oregano, dried
2 tbsp plain flour
140 gm tube tomato paste
400 gm can tomatoes, diced
2 cups beef stock
2 red capsicums, cubed
1/2 cup corn kernels, frozen

Cooking Instructions

  1. Heat oil in large inner pot.
  2. Brown beef in batches and set aside and rest.
  3. Add onion, garlic, chilli powder and oregano to pot, stirring until fragrant.
  4. Return beef to pot.
  5. Stir through flour; add tomato paste, diced tomatoes, capsicum, corn and stock.
  6. Bring pot to boil and simmer for 15 minutes, lid on.
  7. Transfer pot to Ecopot, with lid on.
  8. Cooking time 2.5 hours.

HINT … Garnish with freshly torn coriander leaf; serve with rice or spoon into tortillas for something different.


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