Mexican Beef Soup

Serve this Mexican-inspired beef soup with a dollop of sour cream and sprinkle of oregano.

The ingredient of Mexican Beef Soup

• 2 tablespoons olive oil
• 500g coles australian gravy beef cut into 2cm pieces
• 1 brown onion thinly sliced
• 4 long red chillies
• 2 garlic cloves crushed
• 1 tablespoon smoked paprika
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 4 oregano sprigs
• 400g can crushed tomatoes
• 3 cups 750ml beef stock
• 1 large green capsicum seeded cut into thin strips
• 2 large potatoes peeled chopped
• sour cream to serve
• oregano leaves extra to serve
• lime wedges to serve

The Instruction of mexican beef soup

• heat half the oil in a large deep saucepan over medium heat add the beef and cook stirring for 5 mins or until browned transfer to a heatproof bowl
• heat the remaining oil in the same pan add the onion and cook stirring for 5 mins or until softened add the chilli garlic paprika cumin coriander and oregano cook stirring for 1 min or until fragrant
• add the tomato stock and 1 1 2 cups 375ml water bring to a simmer return the beef to the pan reduce heat to low cook covered for 1 hour 20 mins add the capsicum and potato cook covered for 20 mins or until vegetables and beef are tender
• top the soup with sour cream and sprinkle with extra oregano serve with lime wedges

Nutritions of Mexican Beef Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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