Mexican Beef Soup

15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"From a free recipe card from one of our national supermarkets."

Original is 4 servings
  • TO SERVE

Nutritional

  • Serving Size: 1 (664.6 g)
  • Calories 601.9
  • Total Fat - 37 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 261.3 mg
  • Sodium - 1403.6 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 7.4 g
  • Sugars - 7.3 g
  • Protein - 28.5 g
  • Calcium - 669.3 mg
  • Iron - 9.9 mg
  • Vitamin C - 41.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the capsicum and potato, and cook covered, for 20 minutes or until vegetables and beef are tender.

Step 5

Top the soup with sour cream and sprinkle with extra oregano and serve with lime wedges.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If you prefer a milder flavor, you can reduce the amount of chillies.
  • If you can't find smoked paprika, you can use regular paprika instead.

  • Substitute the beef stock for vegetable stock for a vegetarian option - this will benefit vegetarians by giving them a delicious and nutritious soup option without the need for meat.
  • Substitute the red chillies for jalapenos for a spicier option - this will benefit those who enjoy spicy food by giving them a Mexican-inspired soup with a bit more of a kick.

Vegetarian Mexican Soup Replace the beef with 500 grams of diced mushrooms and the beef stock with vegetable stock. Omit the paprika and add 1 teaspoon of cumin. Replace the sour cream with a vegan alternative, such as coconut cream.



Mexican Rice: This dish is the perfect accompaniment to Mexican Beef Soup, as the flavors of the rice will complement the soup perfectly. The rice is cooked with garlic, onion, and a variety of spices, making it a delicious and flavorful side dish.


:Mexican Refried Beans:

: This tasty side dish is a great companion to Mexican Rice. It is made with pinto beans, onion, garlic, and a variety of spices, making it a flavorful and hearty addition to the meal. It is also a great source of protein and fiber, making it a nutritious and filling side dish.




FAQ

Q: Can I use different types of beef for this recipe?

A: Yes, you can use different types of beef, such as chuck, round, or sirloin, for this recipe. However, it is best to use a cut of beef specifically designed for slow cooking, such as stewing beef, to ensure the best results.



Q: How long should I cook the beef?

A: The beef should be cooked on low heat for at least 3-4 hours, or until the beef is tender. If you are using a pressure cooker, the cooking time should be reduced to approximately 45 minutes.

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Fun facts:

The paprika used in this recipe is a popular spice in Mexican cuisine. It was introduced to Mexico in the 16th century by Spanish explorers, and it quickly became a staple in Mexican dishes.

The oregano used in this recipe is also a popular herb in Mexican cuisine. It is said to have been brought to Mexico by the Aztecs, who used it to flavor their dishes and to make medicine.