Vegan and vegetarian friends – this post comes with a warning!
Even if you’re seriously dedicated to your plant-loving life, I suggest you look away. This recipe could convert even the hippiest of vegans. It’s absolutely, positively delicious.
Now that we’ve got that in order, It’s time to talk business. If you’re looking for a seriously good fiesta that won’t make you feel like you’re in need of a siesta, do I have the perfect recipe stewing for you.
I don’t know what it is about Mexican food, but I absolutely adore it. Maybe it’s the fact that they love their chilli's hot or that they share my deep love for avocados. Whatever it is, Mexican food and I go together like avocado and… well… everything.
My Taco Beef Stew with Guacamole from Supercharge your Gut is life-changing. If you’re a fan of Mexican food, like myself, but always feel sluggish after eating it, this stew is for you. You’ve guac to try it!
If you don't believe me, I cooked it this morning on Channel 10's Studio 10 and everybody loved it! Watch how to make it here.
Before you give me strange looks, telling me that Mexican food can’t possibly be good for you, keep reading! Cooking your own home-made Mexican stew is a great way to supercharge your gut as the stewing process enables the cell wall of our foods to be broken down, releasing maximum nutrition in an easy-to-digest and oh-so-delicious form.
If you’re ready to fulfil your Mexican dreams, while still feeling like you’re ready to take over the world, just like that dancing lady in the red dress emoji, you’ve got to keep your gut in mind!
Whilst the exotic flavours of Mexico are delicious, typical Mexican food filled with creams, refined carbohydrates and those chemically-filled packet mixes and sauces (seriously… would you like some meat with that oil?!) which can harm the gut, leaving us tired, lethargic, bloated and running to the bathroom. Instead, this recipe will take you on a journey of authentic Mexican food, loaded with delicious flavours and plenty of vitamins and minerals like vitamin B3, B6 and B12, as well as zinc, selenium and iron. Let’s dive a little deeper in, shall we?
We wouldn’t have a Taco Beef Stew without beef. Beef is an excellent source of muscle-nourishing protein. It’s extremely high in Vitamin B5 which helps produce energy in the body by breaking down the carbohydrates in our body into fuel for us to use, known as glucose. Vitamin B5, part of the energy-providing B-vitamins, also assist our bodies in utilising fat and protein properly. Beef is full of protein which we need to build and maintain lean muscle mass. After all, you can’t hit that Sombrero-shaped piñata without your biceps! Eating an adequate amount of protein can help discourage food cravings too.
Another ingredient which totally supercharges this recipe is garlic. Did you know that garlic was originally thought of as medicinal, not as a food source? While some people absolutely love garlic and put it with everything (hellooooo garlic bread), some people can be a bit hesitant because of the smell. If you’re a hater, be ready to be converted. Garlic is anti-microbial, anti-viral and anti-fungal, helping fight infection and disease. Yay for the garlic fan-club… just no kissing or use parsley for fresh breath!
Another supercharged ingredient in this recipe is coconut oil! Similar to garlic, coconut oil is anti-fungal and anti-microbial, helping boost our immune system and show our guts some much-needed TLC.
No Mexican recipe is complete without guacamole. Seriously, it’s about time we give thanks to the holy avocado. Avocado is surprisingly high in prebiotic-rich fibre, helping move things along in the gut and acting as a natural detoxifier. Avo's are also known to help reduce our likelihood of developing heart disease and obesity!
This recipe is seriously Mexican food: The Supercharged edition! If you’re ready to put a supercharged spin on your next fiesta, you’ve got to try it out for yourself. I love to serve it with zucchini noodles or cauliflower rice to add some bulk without the refined carbohydrates, but you do you!
Live that Mexican fantasy.
Taco Beef Stew with Guacomole
- 1 tbs coconut oil
- 2 red onions
- 1 red capsicum
- 4 garlic cloves
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp coriander
- 1/2 tsp ground chili
- 700 gms stewing beef (chuck/rump /shin)
- 1 tbs tomato paste
- 1 x 400gm tin chopped tomatoes
- 2 cups beef or chicken stock
- 2 avocados ripe
- 1/2 tsp cumin
- 1 garlic clove crushed
- 2 tomatoes diced
- 1 tbs lime juice
- Preheat the oven to 160°C (315°F).
Melt the coconut oil in a large flameproof casserole dish over medium–high
- Sauté the onion, capsicum and garlic for 3–4 minutes, or until softened. Stir in the spices and beef and cook, stirring, for 5–7 minutes, or until the beef is browned on the outside and thoroughly coated in the spices.
- Stir in the tomato paste, tomatoes and stock.
- Put the lid on, transfer to the oven and cook for 1 1/2 hours, or until the beef
is tender and pulls apart easily with a fork. The time will vary depending on the cut of meat you’re using.
- To make the guacamole, scoop the flesh from the avocados into a large bowl. Sprinkle with the cumin, add the remaining ingredients and roughly mash together using a fork. Season to taste with sea salt and freshly ground black pepper.
- Serve the stew topped with the guacamole and your choice of accompaniment.