You may also like
Categories:
oil Meat onion garlic flour cumin chili powder beef stock tomatoes oregano red kidney beans sour cream
Viewed: 77 - Published at: 8 years agoIngredients
- 2 tbsp oil
- 2 1/4 lbs cubed beef stew meat
- 1 large onion, chopped
- 2 None garlic cloves, crushed
- 2 tsp flour
- 2 tsp cumin
- 1 tsp chili powder
- 1 cup beef stock
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 can (14 oz) red kidney beans, rinsed and drained
- None None Corn chips and sour cream, to serve
Method
- Heat the oil in a Dutch oven on high heat. Add the beef in batches and cook for 3-4 mins until browned. Remove beef from the pan.
- Reduce the heat to medium. Add the onion and garlic and saute for 4-5 mins until softened. Add flour, cumin and chili powder and cook and stir for 1 min. Gradually add the stock, stirring to release browned bits from bottom of pan.
- Add beef, tomatoes and oregano. Bring to a boil. Reduce heat to low; cover and simmer for 1 1/2 hours or until beef is tender. Uncover for last 15 mins to thicken gravy. Stir in kidney beans. Serve on a bed of corn chips and top with sour cream.
