Mexican beef broth

Method

1. 1

   Dice the onion and soften in a large saucepan with a little olive oil

2. 2

   Chop up the peppers and celery and add to the pan, soften for a few minutes

3. 3

   Add the garlic and stir

4. 4

   Add all the herbs and spices, stir well

5. 5

   Add the tin of tomatoes and the sugar and simmer for a few minutes

6. 6

   Add the beef, kidney beans and stock, and an extra 200ml of water - if you want it extra spicy, you could also add a few jarred jalapeños here

7. 7

   Add the Worcestershire sauce and bay leaf, simmer for 10 minutes

8. 8

   Serve in a bowl with sour cream and spring onions, and a sprinkle of fresh parsley

9. 9

   NOTE: You can fry off some beef mince instead first before adding the veg or leave out meat completely.