Ingredients (4 servings)
2 tablespoons extra virgin olive oil
500g beef chuck steak, trimmed, cut into 5cm pieces
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon paprika
400g can diced tomatoes
3 cups beef stock
2 teaspoons Tabasco sauce
1 red capsicum, finely chopped
1 yellow capsicum, finely chopped
400g can red kidney beans, drained, rinsed
¾ cup fresh coriander leaves
¼ cup sour cream and lime wedges, to serve
Heat ½ the oil in a large saucepan over medium heat. Add beef. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl.
Add remaining oil to pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant.
Add tomatoes, stock, Tabasco sauce and 2 cups of water. Bring to the boil. Return beef to soup. Reduce heat to low. Simmer, covered, for 45 minutes.
Add capsicum. Simmer, covered, for a further 15 minutes or until beef is tender. Using a slotted spoon, transfer beef to a board. Using 2 forks, shred beef. Return beef to soup. Add beans. Season with salt and pepper. Simmer for 5 minutes.
Stir ½ the coriander into soup. Ladle soup among serving bowls. Top with sour cream and remaining coriander. Serve with lime wedges.