Name: Tex-Mex Beef & Potato Stew
Yield: 4
Ingredients: 800g beef chuck steak, cut into 5cm pieces; 1 medium orange sweet potato (400g), unpeeled, cut into 5cm pieces; 1 medium onion (150g), cut into wedges; 400g can diced tomatoes; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 teaspoons mexican chilli powder; 1 fresh long green chilli, chopped finely; 3 cloves garlic, crushed; ⅔ cup (130g) drained chargrilled capsicum, chopped coarsely; ½ cup (125ml) beef stock; ⅔ cup coarsely chopped coriander; sour cream, to serve

VMG Recipes