Beef Mexicano

I had no idea when I first started this blog that I'd be posting so many recipes! I guess it just shows how important food is to me and my family. I love cooking and more to the point I love eating!

This is another tried and tested family favourite. I don't know why it's called Beef Mexicano since there doesn't seem to be anything Mexican about the final flavour. The ingredients for this one look weird but trust me the final result is nothing like you would expect from that combination. You check this casserole every 20 minutes or so and the first few times you'll be stirring it wondering how on earth it is ever going to taste good. Then suddenly it changes, something miraculous happens and the ingredients combine. The result is a rich tomatoey stew with a subtle sweetness and beef that just falls apart. The carrots are a family addition to the recipe as we all love them and I always try to add extra veg to things. The recipe works just as well without them if you would prefer.



Beef Mexicano

Ingredients
500g Stewing Steak (diced)
2 Tins Chopped Tomatoes
1 large Onion (chopped)
2 cloves Garlic (crushed)
6 Carrots (peeled and cut into rounds)
2 tablespoons English Mustard
2 tablespoons Jam (any type)
2 tablespoons Branston Pickle

Instructions

1. Pre-heat oven to 170 degrees Celsius (gas mark 3).

2. Fry onions, garlic and carrots in a saucepan until softened.

3. Add beef and brown.

4. Add tin of tomatoes and the mustard, cook for 1 minute.

5. Add jam and pickle, transfer to casserole dish.

6. Cook for 2 hours (or more this recipe tastes better the longer it's left) stirring every 20/30 minutes.



I served this up at the weekend with new potatoes but it's great with jacket potatoes or rice too. As with any tomato-based dish it tastes even better the next day!