Cliff Stew with Barrier Beans

Ingredients

• 800 g beef stew meat, cubed
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 cans kidney beans (400 g each), rinsed
• 1 can diced tomatoes (400 g)
• 2 red bell peppers, sliced
• 2 tbsp tomato paste
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1 liter beef stock
• 4 large waxy potatoes
• 3 fresh jalapeño peppers, sliced into rings
• Olive oil
• Salt and pepper

Method

1. Heat a generous splash of olive oil in a large stew pot.
2. Brown the beef on all sides, remove from the pot and set aside.
3. Sauté onion and garlic for 5 minutes in the same pot.
4. Add bell pepper, tomato paste, paprika, cumin, chili, and cayenne; cook for 2 minutes.
5. Return the beef, add diced tomatoes, kidney beans, and stock.
6. Let simmer for 2 hours with the lid slightly ajar.
7. Wash the potatoes, slice into long, thin rounds. Brush with oil and sprinkle with salt.
8. Fry or oven-bake the potato slices until golden and crisp.
9. Season the stew with salt and pepper.
10. Spoon the stew into a large oval dish. Arrange the potato slices upright along one edge as cliffs.
11. Lay a narrow strip of jalapeño rings across the center as a sharp 'barrier'.

Serving notes

• Serve in an oval dish for a canyon effect.
• Sprinkle fresh coriander over the stew for color contrast.
• Offer extra jalapeño on the side for more heat.