This beef stew is so easy to make and yet so full of flavour.
- 5 dried guajillo chillies (see Note)
- 2 tbsp + 1 tsp (45 ml) olive oil
- 680 g (1½ lb) beef chuck, cut into 1.5 cm (roughly ½ in) cubes
- 1 white onion, roughly chopped, divided
- 2 large tomatoes, roughly chopped
- 2 cloves garlic, crushed
- 3 large potatoes, peeled and cut into 1-1.5 cm (roughly ½ in) cubes
- 1½ tbsp fresh oregano, chopped
- 2 tbsp + 1 tsp (45 ml) sour cream
- 1½ tbsp fresh coriander (cilantro), chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 20 minutes.
1. To rehydrate chillies, cover with hot water and soak for 20 minutes. Strain, reserving soaking liquid for later use. Chop chillies.
2. Heat olive oil in Dutch oven over medium-high heat. Add beef cubes to the Dutch oven and sear, stirring occasionally, for 5-6 minutes, until all sides are browned.
3. Stir in half the onion, half the chilli, half the tomato and half the garlic. Continue cooking for 4-5 minutes, stirring occasionally. Stir in reserved soaking liquid, potatoes, oregano and 3 cups of water and bring to a simmer.
4. While mixture simmers, transfer remaining chilli, tomato, garlic and onion to a food processor. Blend until smooth. Transfer mixture to simmering chilli con carne and mix well.
5. Continue simmering for 50-60 minutes, stirring occasionally, until potatoes and meat are tender.
6. Season with salt and pepper, and remove from heat. Serve hot, garnished with sour cream and coriander.
• Guajillo chillies are sweet and smoky. Find them at specialist retailers.