Chipotle Beef Stew

Serves 4, Prep and Cook 1 hour, 40 mins

700g beef chuck steak,

trimmed, cut into 3cm cubes 30g packet taco spice mix

1 red onion, thinly sliced 2 cloves garlic, crushed 400g can diced tomatoes

1 cup beef stock

¼ cup chipotle sauce 400g can black beans,

drained, rinsed

½ cup chopped fresh coriander leaves and stems, plus extra leaves to serve Cooked brown rice, sour cream, sliced avocado and lime wedges, to serve

1 Combine beef and spice mix in a large bowl.

2 Heat an oiled, heavy-based stockpot over a high heat. Add beef in two batches. Cook, stirring occasionally, for about 5 minutes, or until beef is lightly browned. Remove.

3 Heat same oiled pot. Add onion and garlic. Cook, stirring, until soft. Return beef to pot.

4 Add tomatoes, stock and sauce. Bring to boil. Gently boil, covered, stirring occasionally for 1 hour. Uncover. Cook for a further 20 minutes, or until beef is tender and sauce is thickened. Add beans. Stir until hot. Stir in coriander.

5 Serve beef with rice, sour cream, avocado, extra coriander and lime wedges.