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Mexican-inspired beef stew with porter beer and chorizo

Serves 6 | Preparation: 30 minutes | Total: 2 hours and 15 minutes

Mexicansk inspireret oksegryde med porter og chorizo


2 onions
5 cloves garlic
3 chilli peppers
2 peppers
100 g chorizo
Oil for frying
400 g beef cut into approx. 2x2 cm cubes
400 g minced beef
8 tbsp tomato purée, approx. 140 g
3 cans tomatoes
250 ml porter beer
250 ml beef stock
1 tbsp oregano
1 tsp ground coriander
2 tsp cumin
2 tsp smoked paprika
1 can black beans
1 can kidney beans
Chilli powder to taste
A pinch of sugar
Salt and pepper


Chopped coriander
Diced avocado
Crème fraiche
Grated cheese, e.g. cheddar
Crushed tortilla chips
Sliced chilli pepper


Peel and chop the onion and garlic. Chop the chilli peppers and finely dice the peppers. Remove the skin from the chorizo and cut into small cubes. In a large pot, heat the oil and brown the diced beef. Put to one side. Add more oil to the pot and sauté the chorizo until it starts to exude fat. Add the onion, garlic, chilli and peppers and sauté for a minute or so over a high heat. Add the minced beef and brown. Now add the diced beef to the pot together with the tomato purée and the canned tomatoes. Mash the tomatoes slightly with a ladle. Add the porter beer and beef stock together with the herbs and spices. Bring to the boil, cover and simmer gently for about 1½ hours until the diced beef is almost tender. Drain and rinse the beans and add to the pot. Simmer uncovered for approx. 20-30 minutes until the meat is tender. Season to taste with sugar, salt and pepper, and possibly extra chilli.

Serve the dish in deep plates together with your preferred toppings. Serve with rice or bread.

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