Beany beef chilli stew with crunchy tortilla croutons
Beans and lentils add great texture and stretch the meat further in this hearty stew. They're also a good source of protein and vitamins, and cost-efficient as well. For ease, make it ahead for busier days and the flavours will continue to develop (it will keep frozen for a few months). The vibrant toppings add zingy freshness and colour.
SERVES 4-6 PREP 20 mins COOK 3 hrs EASY
2 tbsp olive or rapeseed oil
500g braising beef (skirt, chuck or brisket all work well)
2 onions, chopped
4 garlic cloves, crushed
1 tbsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cinnamon
2 tbsp tomato purée
400g can chopped tomatoes
1-2 tbsp chipotle paste (optional)
2 beef stock cubes
100g brown lentils
400g can black beans, drained
400g can kidney beans, drained
1-2 tsp light brown soft sugar (optional)
For the tortilla croutons (optional, or use shop-bought tortilla chips)
4 corn tortilla wraps
vegetable oil, for frying
To serve
100g feta, crumbled
50g soured cream or natural yogurt
small bunch of coriander, leaves picked
1 avocado, stoned, peeled, halved and sliced
1 large red chilli, thinly sliced
1 lime, cut into wedges
Bu hikaye BBC Good Food ME dergisinin May 2022 sayısından alınmıştır.
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Bu hikaye BBC Good Food ME dergisinin May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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