1kgdiced beef - (something like chuck, skirt or brisket)
1tspsea salt
1tsppepper
1tspdried oregano
2tspground cumin
1tspchipotle powder or smoked paprika
1bunch of coriander
1/2onion
1serrano chilli or jalapeno(sub. in 1 - 2 tsp chilli powder)
2 x 400gtinned tomatoes
3cloves of garlic, peeled
1cupbeef stock
2tbsptomato paste
2tbspvegetable oil
500gpotatoes
Instructions
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.