Mexican beef stew - Mexikansk gryta

MEXICAN BEEF STEW
Mexikansk gryta

Stews are comfortable and practical in every way. This Mexican-inspired all-in-one-casserole is delicious. You can increase the amount of super hot fire if you like it that way.

4 to 5 servings

1 lb boneless beef, e.g. thick flank or rump steak

2 isterband, a sort of coarsely ground,
smoked sausage with a very distinct smoky
taste (if you can find something similar)
1 onion
1 green bell pepper
1 tablespoon butter or margarine
¾ to 1 cup meat bouillon
1 can whole tomatoes, 14 oz
1 crushed garlic clove
1 finely chopped pepperoni
or other hot pepper (optional)
½ teaspoon salt
½ teaspoon powdered chili pepper
½ teaspoon caraway
dash cayenne
dash black pepper
1 can white beans in tomato sauce, 14 oz

Trim and Dice the meat. Remove the skin from the isterbands and crumble the sausage (that won’t be too difficult as it’s so coarsely ground). Peel the onion and cut the bell pepper in pieces. Melt the fat in a pot and brown the meat, little by little, until coloured. Take it up.

Sizzle isterbands, onion and sweet pepper in the pot for about 5 minutes. Put the meat back in and add bouillon, tomatoes, garlic, optional pepperoni, salt and spices. Simmer slowly for about 1 hour on low heat until the meat is really tender. Gently stir in the beans, heat up and serve.

Enjoy!

Bella