View the original recipe via:
Tip: Create your own Mexican spice mix by combining 1/2 tablespoon of chili, cumin and cayenne powder together
FINELY dice the onion and 1/2 red bell pepper. Crush the cloves of garlic. Roughly chop the cloves of garlic. RINSE and slice 8 large stalks of celery.
PEEL the skin off the parsnip using a potato peeler, then dice the parsnip.
ADD a tablespoon of olive oil in the heavy pot. Sauté the onion and garlic until golden brown. Add in the minced beef and brown the meat. Add in 1 can of tomato paste, mix well together.
ADD in the sliced celery and diced parsnip en saute a few minutes more. POUR in the 3/4 cup beef stock and mix in 1,5 tablespoons of Mexican spice. Turn down the heat to medium-low, cover the pan and simmer for approximately one hour.
Check liquid level while simmering, add more water if needed. Season with pepper and salt. Serve the Mexican beef casserole over a large bowl of white rice. Garnish with chopped fresh chives.