Mexican beef casserole

Mexican beef casserole

Serves: 6 |  Preparation time: 15mins | Cooking Time: 180mins


  • 1 kg Farm88 yearling beef diced casserole steak
  • 2 tbsp olive oil
  • 1 large brown onion, thinly sliced
  • 2 medium carrots, peeled, sliced
  • 2 celery stalks, sliced
  • 2 tbsp plain flour
  • 2 cups (500ml) beef stock
  • 400g can diced tomatoes
  • 120g baby spinach
  • 1 tbsp Mexican spice mix
  • 400g can red kidney beans, drained, rinsed
  • Coriander leaves to garnish
  • 2 corn on the cobs charred, kernels removed


  1. Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
  2. Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
  3. Reduce heat to medium and add remaining oil. Add onion, carrot, celery and cook, stirring, for 4 to 5 minutes.
  4. Sprinkle in flour and Mexican spice mix, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices, add tomatoes.
  5. Cover casserole dish, place in oven and cook for 2 hours, stirring occasionally, and adding extra water if necessary. Add kidney beans and cook for a further 30 minutes or until meat is tender.  Add corn, set aside, covered, for 2 minutes.


  • Serve with rice, salsa, coriander and lime wedges.
  • The salsa can be shop bought or easily made with tomato, avocado and diced onion.
  • Kidney beans can be substituted for black beans.
Results may vary.