• 9servings
  • 170minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons vegetable oil

  2. 1 1/4kg beef stewing steak, cut into cubes

  3. 2 onions, chopped

  4. 2 cloves garlic, minced

  5. 2 (400g) tins whole plum tomatoes, with juice

  6. 1 (220g) jar jalapeno chillies, drained and chopped

  7. 330ml bottle beer

  8. 250ml beef stock

  9. 2 teaspoons dried oregano, crushed

  10. 1 1/2 teaspoons ground cumin

  11. 2 tablespoons Worcestershire sauce

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a casserole, heat oil over medium heat until hot, but not smoking. Pat the beef dry with kitchen paper and brown in batches, transferring the beef with a slotted spoon to a bowl as they are done.

  2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.

  3. Return beef to the pot with any juices in the bowl and add the tomatoes with juice, chillies, beer, beef stock, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

  4. Bring to the boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.


Send feedback