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Green Chilli Stew

Yields4 Servings

Great taste and great aroma from the slow cooking and our Guacamole Dip Mix.

 30 ml (2 tbsp) vegetable oil
 1.5 kg (3 lbs) stewing beef, cut into 2 ½ cm (1 inch) cubes
 2 green bell peppers cut into 2 ½ cm (1 inch) pieces
 796ml (28 oz) can of crushed tomatoes
 25 ml (1/2 cup) white wine
 175 ml (3/4 cup) beef stock
 Contents of packet of Guacamole Dip Mix

Heat oil over medium heat in a large heavy-based frying pan and brown beef in batches. Drain on paper towel. Add bell pepper and cook until tender (3 to 4 minutes).


In another large sauce pan, combine tomatoes, white wine, beef stock and contents of Guacamole Dip Mix packet. Bring to the boil, reduce heat and add beef & bell peppers. Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally. If sauce becomes too thick, add a little more beef stock or white wine. Stir occasionally to prevent sticking to pan.


Uncover and simmer for an additional 45 minutes or until sauce is reduced to a thick gravy and the meat is tender. Serve with steamed rice and a green salad.

Nutrition Facts

Servings 0