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Sponsored by Mexican Beef

Serves: 6

Prep time: 10 mins

Cooking time: 2 hrs

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  • 1kg Mexican Beef chuck, cubed
  • 1 litre water
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 100 g bell pepper, cut into strips
  • 200 g tomato sauce
  • 50 g tomato paste
  • 30 g grated Parmesan cheese
  • 100 ml unsweetened pineapple juice
  • 3 large bay leaves
  • 3 medium potatoes, sliced
  • 100 g green peas
  • salt and pepper to taste


  1. Boil the beef in water until tender (approximately 1 hour). Add pineapple juice and onion.
  2. In a separate pan, sauté garlic until slightly browned, add to beef and broth.
  3. Add tomato sauce and tomato paste into the beef stew, allow to simmer for 10 minutes.
  4. Add bay leaves, bell pepper, carrots and potatoes.
  5. Simmer until potatoes and carrots are tender (about 10 minutes). then add salt and pepper to taste.
  6. Serve hot on individual servings of cooked rice, or as a standalone stew.

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