July 02, 2018
Dinner, Main Dish, Soups/Stews,
Beef, Stewing Beef, Dairy, Vegetables, Onions, Mexican, Entertaining, Potluck, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Canned Tomatoes, Sour Cream, Spicy more
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"From a free recipe card from one of our national supermarkets."
Heat half the oil in a large deep saucepan over medium heat and add the beef and cook stirring for 5 minutes or until browned and then transfer to a heatproof bowl.
Heat remaining oil in the same pan and add the onion and cook, stirring for 5 minutes or until softened and then add the chilli, garlic, parika, cumin, coriander and oregano and cook, stirring for 1 minute or until fragrant.
Add the tomato, stock and 1 1/2 cups (375ml) water and bring to a simmer and then return the beer to the pan and reduce heat to low and cook, covered for 1 hour and 20 minutes.
Add the capsicum and potato, and cook covered, for 20 minutes or until vegetables and beef are tender.
Top the soup with sour cream and sprinkle with extra oregano and serve with lime wedges.
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