Mexican Beef

SERVES 4 PREPARATION 20 MINUTES COOKING 25 MINUTES

500g rump steak, cut into

2cm cubes 1 tablespoon seasoned flour 2 tablespoons olive oil 2 teaspoons ground cumin 2 teaspoons ground coriander ¼ teaspoon Mexican chilli powder 400g can diced tomatoes 1½ cups beef stock 2 carrots, roughly chopped 1 celery stalk, coarsely chopped 400g can red kidney beans,

drained, rinsed chopped coriander, chargrilled

tortillas to serve

1. In a bowl, toss meat in flour, shaking off any excess. 2. In a large saucepan, heat oil on high. Cook beef in two batches, turning occasionally, for 3-4 minutes each until browned. Add spices and cook for 1 minute until fragrant. 3. Stir in tomatoes, stock, carrot and celery, bringing to the boil. Reduce heat to low and simmer, covered, for 1 hour. Add kidney beans for the final 15 minutes of cooking time. 4. Sprinkle with coriander and serve with chargrilled tortillas.

Top tip

This would also be delicious served with rice or as a filling in a wrap.