Mexican beef casserole

Preparation – 10 minutes

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.  

Cooking the Mexican beef casserole – 1 hour

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.