The protein cooking time listed in this recipe has been updated.
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Mexican Mole-inspired Beef Stew with Cavolo Nero
Rich and smoky, this decadent stew uses chipotle paste and paprika to bring intense flavours. Inspired by moreish mole, a traditional Mexican sauce. British beef means you're enjoying the highest and most delicious Denver steaks. Then you'll serve it up with simply baked sweet potatoes and vitamin-dense cavolo nero to complete the plate.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 2 sweet potato
- 1 tbsp ground cumin
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 onion
- 2 tbsp smoked paprika
- 2 pepper
- 240g pinto beans (drained) (Pinto beans, water.)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 200g passata (tomatoes, salt, citric acid)
- 550g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 160g sliced cavolo nero
Nutritional Information
Calories: 579
Protein: 41g
Carbs: 63g
Fat: 19g
Mexican Mole-inspired Beef Stew with Cavolo Nero
Rich and smoky, this decadent stew uses chipotle paste and paprika to bring intense flavours. Inspired by moreish mole, a traditional Mexican sauce. British beef means you're enjoying the highest and most delicious Denver steaks. Then you'll serve it up with simply baked sweet potatoes and vitamin-dense cavolo nero to complete the plate.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with water to a boil
- Pull out a large saucepan & a sieve
Get the sweet potatoes into the oven
- Halve the sweet potatoes lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin).
- Place on a lined baking tray and drizzle with 1 tbsp oil. Season with salt.
- Roast for 35-40 mins, until cooked through.
Build the stew
- Finely chop or crush 3 garlic cloves. Finely dice the onion and peppers.
- Heat a large saucepan with 1/2 tbsp oil on high heat. Once hot, add the onion, peppers and garlic and cook for 1-2 mins.
- Stir in the paprika, cumin, tomato passata, chipotle and 400ml hot water.
- Add in the stock and stir. Drain and rinse the beans and add to the pan.
- Simmer for 10-12 mins, until thickened slightly.
Cook the beef
- Add the beef (and all the juices from the bag).
- Cooked for 5-6 mins, stirring occasionally until the beef pulls apart.
- Season with salt and pepper. Add a splash of water if it gets too dry.
Cook the cavolo nero
- Bring a medium saucepan filled with salted hot water to a boil.
- Add the cavolo nero and boil for 2-3 mins, until cooked, then drain.
Plate up
- Serve the beef stew with the cavolo nero and baked sweet potatoes.
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