Beef, Kidney Bean and Apple Hotpot
- 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