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A Mexican beef
stew smothered in a semi-spicy gravy. Simple to make, but tastes
wonderful. Serve with rice, and/or tortillas.
Ingredients:
30
ml cooking oil
455
g beef stew meat
0.5
(6 ounce) can tomato paste
294
g beef broth
120
ml water
2
cloves garlic, crushed
3
g chili powder
1
g ground cumin
1
g black pepper
salt
to taste
2
serrano chile peppers, seeded and chopped
5
g cornstarch
Method:
Heat oil in a
large saucepan over medium high heat. Cook beef until evenly brown.
Pour off excess fat. Stir in tomato paste, beef broth and water.
Season with garlic, chili powder, cumin, black pepper, salt and
serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
Dissolve
cornstarch in a small amount of water, and stir into simmering stew
until thickened, about 5 minutes.
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