Snowy & cold winter days scream for hearty Mexican Beef Stew topped with delicious avocado, spicy jalapeño, crispy tortilla & juicy lime!
Course Main Course
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
1cupbeef or vegetable broth
1cupcanned tomato sauce
2 largecelery sticks
1hand fullfresh coriander leaves
Remove beef from fridge at least 30 minutes before cooking.
Peel and finely chop onion. Wash or peel carrots and cut into pite size pieces. Wash celery and cut into bite size pieces.
Heat a large lidded pan over medium heat. Once hot, stir fry chopped onion.
Add broth, tomato sauce ground coriander, salt and pepper and bring to a boil. Once boiling add beef cubes.
Bring back to a boil and once bubbling again add vegetables.
Reduce heat to low, cover with tight sitting lid and let simmer for approximately 1.5 hours without uncovering.
5 minutes before the stew is ready, brush 2 corn tortillas with oil on both sides, cut into stipes and broil for 3-4 minutes until crispy. Cut an avocado into bite-size chunks. Cut lime into wedges. Cut jalapeno pepper into slices and chop some fresh coriander to add on top of stew once served in a bowl.