Ingredients
- 2 tablespoons olive oil
- 500 grams stewing beef (gravy beef specified, cut into 2cm pieces)
- 1 brown onion, thinly sliced
- 4 red chillies (long chillies)
- 2 garlic cloves, minced
- 1 tablespoon paprika (smoked)
- 2 teaspoons ground coriander
- 4 oregano sprigs
- 1 can (400 grams) crushed tomatoes
- 750 ml beef stock (3 cups)
- 1 green capsicum (large capsicum, seeded and cut into thin strips)
- 2 potatoes (large potatoes, peeled and chopped)
- TO SERVE
- Sour cream
- Oregano leaves (extra)
- Lime wedges
How to Make
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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.
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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.
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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.
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Step 4: Add the capsicum and potato, and cook covered, for 20 minutes or until vegetables and beef are tender.
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Step 5: Top the soup with sour cream and sprinkle with extra oregano and serve with lime wedges.
We hope you enjoy this recipe!
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