Name: Beef, Kidney Bean and Apple Hotpot
Cook time: 2 h 30 min
Yield: 4
Cuisine: Australian
Ingredients: 1 tbsp oil; 1 chopped onion; 400g diced beef steak; 1 red capsicum, diced; 1 chopped jalapeno; 35g Mexican seasoning; 400g tin of chopped tomatoes; 400g tin of red kidney beans, drained; 200ml beef stock; 1 grated apple; 15g each chopped parsley and coriander; 4 sprigs of oregano, chopped

Ingredients
Method

Ingredients

Method

1 tbsp oil
1 chopped onion
400g diced beef steak
1 red capsicum, diced
1 chopped jalapeno
35g Mexican seasoning
400g tin of chopped tomatoes
400g tin of red kidney beans, drained
200ml beef stock
1 grated apple
15g each chopped parsley and coriander
4 sprigs of oregano, chopped

Preheat the oven to 200C. Fry the onion and chopped steak in the oil for 5 mins, or until the meat is browned all over. Add the Mexican seasoning, some salt and pepper, the capsicum and the jalapeno, and cook for 3 mins more.
Stir in the beans, tomatoes, stock and grated apple, and bring up to the boil. Transfer the lot to a lidded casserole, cover and cook in the oven for 2 hours. When ready, stir in the herbs and check the seasoning. Serve hot with cooked brown rice - yum!

2 hrs 30 mins

4 serving

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