mexican, one pot meal, stew
diced beef - (something like chuck, skirt or brisket)
chipotle powder or smoked paprika
bunch of coriander
serrano chilli or jalapeno
(sub. in 1 - 2 tsp chilli powder)
2 x 400
cloves of garlic, peeled
In a bowl, mix salt, pepper, cumin, oregano and chipotle (or smoked paprika) in a small bowl.
Pat the beef dry, then sprinkle the spice mix onto the meat and cover well.
Take a casserole dish and over medium-high heat, add the oil and brown the meat all over (you may need to do in batches to not over-crowd the pan). Takes approx 15 mins.
As you brown the meat, take the coriander, onion, serrano chilli (or jalapeno), tomatoes, garlic, stock and tomato paste and blitz in a blender until very smooth.
Return all beef to the casserole dish, then add the blended mix.
Peel the potatoes, and cut them into chunks and add them to the casserole dish.
Now, bring the stew to a boil then reduce to a simmer for 1 -1.5 hrs or until the beef is tender.
Serve with warm corn tortillas or rice.