Chilly Beef Stew

Serves 4


Ingredients:

680g boneless beef chuck, fat trimmed, cut into 1-inch cubes
Salt, pepper and flour
1 1/2 tablespoon butter or margarine
1 onion, finely chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chilly powder
1 can (450g) tomatoes
1 small can (110ml) green chilies, seeded, chopped
1 can (450g) red kidney beans, drained
3/4 cup shredded Cheddar cheese
Fluffy rice
1 avocado, sliced, for garnish


Method:

• Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned.
• Return beef to pan; mix in garlic, salt, cumin and chilly powder. Add tomatoes, coarsely chopped, and their liquid, and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tenderm, 1 1/2 hours. Skim and discard fat.
• Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly. 20 minutes.
• Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnishing each portion with avocado slices.
• Ready to serve.