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Mexican stew
40 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 451
  • Fat about 14g
  • Carbohydrates about 45g
  • Protein about 33g
This is needed
This is needed for 6 people
  • 0.5 tsp salt
  • 500 g beef ragout
  • oil for frying
  • a little pepper
  • 1 red onion, finely chopped
  • 2 garlic clove, finely chopped
  • 1 yellow pepper, cut into strips
  • 1 tbsp dried oregano
  • 2 tbsp preserved jalapeño peppers in slices, coarsely chopped
  • 2 tsp ground coriander seeds
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes (approx. 800 g)
  • 6 dl beef bouillon
  • 2 tbsp tomato puree
  • 150 g wild rice mix
  • 1 tin red kidney beans (approx. 450 g), rinsed, drained
  • 1.25 tsp salt
  • 1 tin corn kernels (approx. 140 g, drained
To serve
  • 1 avocado, cut into slices
  • 2 organic lime, cut into wedges
  • 200 g sour single cream
  • 0.5 bunch coriander, torn into pieces
  • Cooking pot with lid
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And that's how it's done
And that's how it's done
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.
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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