Caravan Parade on a Plate

Ingredients

• 800 g beef stew meat, cubed
• 2 cans kidney beans (400 g each), drained
• 2 red bell peppers, sliced into strips
• 2 onions, roughly chopped
• 3 cloves garlic, minced
• 1 red chili pepper, sliced
• 1 can diced tomatoes (400 g)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 500 ml beef stock
• 4 tbsp olive oil
• salt and pepper
• 200 ml sour cream
• 1 bunch cilantro, roughly chopped
• 1 lime, cut into wedges

Method

1. Heat 2 tbsp olive oil in a large Dutch oven. Brown the stew meat on all sides.
2. Add the onion, garlic, and chili and sauté for 3 minutes.
3. Add the bell pepper, cumin, smoked paprika, and chili powder, cook for 2 more minutes.
4. Add diced tomatoes, stock, and kidney beans. Bring to a boil.
5. Simmer on low heat for 2 hours until the meat is tender, stirring occasionally.
6. Season with salt and pepper to taste.
7. Spoon the stew into 8 oval portions on a large platter or 4 long plates, forming a caravan-like row.
8. Draw a line of sour cream at the end of the row as a 'border'.
9. Sprinkle with cilantro and serve with lime wedges.

Serving notes

• Arrange the stew in a clear row, each portion separate, not as one heap.
• Make the sour cream 'border' a clean, straight line.
• Garnish with fresh cilantro for color and freshness.