Latin beef stew

• 2 onions, finely chopped
• 8 cloves garlic, divided
• 1 kg beef steaks (boneless), cut into 10 cm pieces
• 1 kg potatoes, peeled and cut into 2.5 cm pieces
• 3 tablespoons extra virgin olive oil
• 500 g tomatoes, coarsely chopped
• 1 red bell pepper, ribs and seeds removed, coarsely chopped
• 1 green bell pepper, ribs and seeds removed, coarsely chopped
• 1 small jalapeño, finely chopped
• 2 tablespoons tomato puree
• 4 tsp The Spice Club Tex Mex spice mix
• Bunch of coriander for garnish
• Tortilla chips (optional)

1. Cooking meat
   Chop 1 of the onions and 4 cloves of garlic. Place the beef in a large casserole dish with the chopped onion, garlic. Add enough water to just cover the meat. Bring to a boil, reduce the heat and simmer gently for about 1.5 to 2 hours, or until tender. Remove the meat, reserving the stock, and shred the meat with two forks.
   
2. Preparing vegetables
   Finely chop the remaining onion and 4 cloves of garlic. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and cook until soft, about 5 minutes. Add the tomatoes, red and green peppers, and jalapeño and stir well. Simmer for 10 minutes until the vegetables are soft.
   
3. Boiling potatoes
   Meanwhile, boil the potatoes in water until tender, about 10-12 minutes. Drain and set aside.
   
4. Add Tex Mex flavor
   Add the tomato puree and The Spice Club Tex Mex spice mix to the vegetables and stir well. Add the meat back to the pan along with about 500ml of the reserved stock. Bring to the boil and simmer for another 20-30 minutes, allowing the flavours to infuse.
   
5. Serve
   At the last minute add the cooked potatoes to the stew and stir gently. Garnish with fresh coriander and optional tortillas for a complete meal.

Enjoy your meal!