MEXICAN BEEF
SERVES 4 PREP 20 MINS COOK 1 HOUR 5 MINS
• 500g rump steak, cut into 2cm cubes • 1 tbsp seasoned flour • 2 tbsp olive oil • 2 tsp ground cumin • 2 tsp ground coriander • ¼ tsp Mexican chilli powder • 1½ cups beef stock • 400g can diced tomatoes • 2 carrots, chopped roughly • 1 stalk celery, chopped coarsely • 400g can red kidney beans, drained, rinsed • chopped coriander, chargrilled tortillas, to serve 1 In a bowl, toss beef in flour, shaking off excess.
2 In a large saucepan, heat oil on high. Cook beef in two batches, 3-4 mins each, turning occasionally, until browned. Add spices and cook 1 min until fragrant.
3 Stir in tomato, stock, carrot and celery.…
