Mexican Braised Beef

1hr 55m
Preparation/cooking time: ca. 25m + Stew in the oven: ca. 90m

For 4

Nutritional Information

Contains 317 Kcal


  • oil to fry
  • 500 g beef ragout, cut into 2-cm cubes
  • 1 onion, cut into thin segments
  • 2 clove of garlic, pressed
  • 1 red chilli
  • 1 tbsp. tomato puree
  • 1 tsp. salt
  • 2 dl red wine
  • tbsp. paprika, to taste
  • 0.5 tbsp. ground cumin
  • 1 tin corn kernels (approx. 340 g), rinsed, drained
  • 1.5 dl meat bouillon
  • salt to taste

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  • Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Wipe the cooking fat from the pan with kitchen paper and add a little oil if necessary. Sauté the onions over a medium heat, add the garlic, chilli and tomato puree and briefly sauté. Return the meat to the pan, season. Pour in the wine, bring the boil and reduce slightly. Add stock and bring to the boil. Reduce the heat, cover and braise on a low heat for approx. 1 1/2 hours. Shortly before serving, add the sweetcorn, heat gently, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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