Mexican Beef Stew

Snowy & cold winter days scream for hearty Mexican Beef Stew topped with delicious avocado, spicy jalapeño, crispy tortilla & juicy lime!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 832kcal

Ingredients

1 small onion
1 cup beef or vegetable broth
1 cup canned tomato sauce
1 tsp ground coriander
Salt
Pepper
2 lbs beef cubes
2 large carrots
2 large celery sticks
1 large avocado
1-2 jalapeno peppers
1 hand full fresh coriander leaves
1-2 limes
2 corn tortillas

Instructions

Remove beef from fridge at least 30 minutes before cooking.
Peel and finely chop onion. Wash or peel carrots and cut into pite size pieces. Wash celery and cut into bite size pieces.
Heat a large lidded pan over medium heat. Once hot, stir fry chopped onion.
Add broth, tomato sauce ground coriander, salt and pepper and bring to a boil. Once boiling add beef cubes.
Bring back to a boil and once bubbling again add vegetables.
Reduce heat to low, cover with tight sitting lid and let simmer for approximately 1.5 hours without uncovering.
5 minutes before the stew is ready, brush 2 corn tortillas with oil on both sides, cut into stipes and broil for 3-4 minutes until crispy. Cut an avocado into bite-size chunks. Cut lime into wedges. Cut jalapeno pepper into slices and chop some fresh coriander to add on top of stew once served in a bowl.

Notes

[nutrition-label]

Nutrition

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