Beef Main course Mexican

Smoky chilli beef and pumpkin adobo


Cooking time
2 hours


  • 1kg braising steak, cubed
  • Oil for frying
  • 1 large onion, finely chopped
  • 10 garlic cloves, finely chopped
  • 4 cloves
  • Half a tsp ground cinnamon
  • 3 tsp ground cumin
  • 2-3 bay leaves
  • 1 tbsp dark muscovado sugar
  • 2 x 400ml cans chopped tomatoes
  • 2 tsp dried red chillies
  • 2 tbsp tomato puree
  • 2 tsp smoked paprika
  • 500ml beef stock
  • 250ml lager
  • 500g pumpkin or squash, peeled, seeded and cut into chunks
  • To serve:
  • steamed rice, tortillas
  • finely sliced onions
  • soured cream


Heat the oven to 180C.

Season the meat then brown in batches in the oil in a casserole pan. Remove and set aside.  Gently fry the onion until softened, add the garlic and then the spices, bay, tomato puree and sugar. Mix well then add the meat back to the pan. Add the tinned tomatoes, lager and just enough beef stock to cover. Season.

Cover, bring to the boil then transfer to the oven for 2 hours adding the pumpkin half way through. Check seasoning and serve with the accompaniments.

Suggested wine: Californian Shiraz.

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