Beef Mexicano

A lovely wholesome meaty dish. The added flavours give it an unusual Mexican twist


  • 600g Chuck Steak
  • 8 - 12 small Button Onions
  • 25g Flour
  • 1 tbsp Oil
  • 350g can Tomatoes
  • 125g Button Mushrooms
  • 1 tbsp Made Mustard
  • 1 tbsp Chutney
  • 1 tbsp Honey
  • 1 tbsp Blackcurrant Jam
  • 1 clove Garlic
  • 1 Green Pepper


  1. Cut the meat into 2cm cubes and coat with flour
  2. Pour the oil in an ovenproof casserole and brown the meat
  3. Peel the onions but leave whole
  4. Add the onions and other ingredients to the beef and stir well
  5. Season to taste
  6. Cover and place in the oven, Gas 3 160C for 2 and a half hours until the meat is tender
  7. Serve with salad and rice


Chuck steak is a good economical cut of beef; less tough than "stewing steak" but more tough than frying steak. Ask the butcher if you cannot see it

The flavour is enhanced if the casserole is cooked the day before, cooled and then refrigerated overnight before thoroughly reheating