Skip to main content
Mexican Beef and Sweet Potato Stew

Share This Recipe

Category: Lunch Dinner


1 tablespoon vegetable oil
300g lean stewing beef
1 teaspoon crushed chilli
1 clove garlic, peeled and finely sliced
1 teaspoon cumin seed
2 medium onions, peeled and sliced
3 large red peppers, deseeded and sliced
3 large carrots, peeled and sliced
4 medium sweet potatoes, cut into chunks
2 tins chopped tomatoes (800g)
240g long grain white rice


Mexican Beef and Sweet Potato Stew Directions

  1. 1. Heat a non-stick saucepan and when hot, brown the meat and then remove from the heat.
    2. Next add the oil to the same pan, scraping up any meat juices to stop from sticking. Add the
    chilli, garlic and cumin seeds and heat through for about 30 seconds, until the herbs start to
    3. Add the onions and red pepper and cook until they are soft, about 10 minutes.
    4. Return the meat to the pan, along with the carrot and sweet potato. Give the pan contents a
    good stir before adding the tinned tomatoes.
    5. Turn the heat down and allow everything to stew gently for 15 minutes.
    6. Boil the rice in a saucepan of water for 15-20 minutes until soft.
    7. Drain the rice and serve with the stew.


Serves 4

Nutrition facts

Per Serving

Kcal: 86 kcal
Kjoule: 359 Kjoule
Fibers (g): 1.5g
Sodium (mg): 0.1mg
Carbs: 14g
Sugar (g): 3.8g
Fat: 1.2g
Saturated fat (g): 0.3g
Proteins: 3.8g

Share This Recipe