Prep Time : 0:25 | Cook Time : 1:50 | Total Time : 2:15 | Serving : 4 person.

Ingredients

• 2 tablespoons plain flour

• 700g gravy beef, trimmed, cut into 3cm pieces

• 1/4 cup olive oil

• 1 red onion, chopped

• 2 garlic cloves, crushed

• 2 medium carrots, peeled, chopped

• 2 small red capsicums, chopped

• 2 dried chipotle chillies stems removed, finely chopped (see note)

• 1/2 teaspoon Mexican chilli powder

• 400g can diced tomatoes

• 2 cups Massel beef stock

• 425g can red kidney beans, drained, rinsed

• 2 tablespoons chopped fresh coriander leaves warmed flour tortillas, to serve

Method

• Step 1

  Place flour in a bowl. Add beef. Toss to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 2 minutes or until browned. Transfer to a bowl. Repeat with 1 tablespoon oil and remaining beef.

• Step 2

  Heat remaining oil in pan. Add onion, garlic, carrot and capsicum. Cook, stirring occasionally, for 3 minutes or until onion has softened. Add chipotle chillies and chilli powder. Cook, stirring, for 1 minute or until fragrant.

• Step 3

  Return beef and juices to pan. Add tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour 30 minutes or until beef is tender.

• Step 4

  Stir in beans. Simmer, for 5 minutes or until beans are heated through. Remove from heat. Top with coriander. Serve stew with tortillas.