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Slow Beef Nacho Soup

slow cooked beef Nacho soup in a brown ceramic bowl
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Juicy slow cooked beef and all the best Tex-Mex and Mexican flavours rolled into one unforgettable soup

  • Author: Flaevor
  • Prep Time: 5 Minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 2 - 4 1x
  • Category: Beef
  • Method: Pressure Cooker
  • Cuisine: Tex-Mex

Ingredients

Scale
  • 700g beef
  • 1200ml beef stock
  • 2 tbsp red wine vinegar
  • 1 tsp brown sugar
  • 200g tinned kidney beans (drained)
  • ½ cup rice

Spice Mix

  • 1 tbsp cumin
  • 1 tbsp coriander seeds
  • 1tbsp oregano
  • 1.5 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp chipotle chilli flakes
  • 1 tsp cinnamon

Topping

  • Quick onion pickle (recipe below)
  • Pickled jalapeno slices
  • Coriander
  • Sour cream
  • Tortilla chips

Quick Onion Pickle

  • 1 small red onion, minced
  • 1 tbsp red wine vinegar
  • 1 tsp water
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp olive oil

Instructions

  1. Using a mortar & pestle or coffee grinder, combine all spice mix ingredients together and blend into a powder.
  2. Season beef generously with salt on each side, rubbing into the flesh.
  3. Turn your pressure cooking on sauté mode and fry beef on each side until nicely browned (but don’t cook all the way through).
  4. Remove beef from pot, add another splash of oil and add spice blend. Fry for a minute, stirring around the pot until fragrant.
  5. Blend in tomato paste, cook for a minute then return the beef to the pot along with the beef stock. Stop the sauté mode and reset the pressure cooker to high for 1 hour and 20 minutes.
  6. Onions: Using a small saucepan, gently heat vinegar, oil, water, salt and sugar. When just about to boil remove from the heat and pour over the sliced onions, mixing well. Allow to cool.
  7. Manually release the pressure. When finished remove lid and add kidney beans and rice. Cover and reset the pressure cooker to high for another 4 minutes. Release pressure and leave the lid on the pot for a further 5 minutes so the rice can continue to steam.
  8. Remove the lid, squeeze in the juice of one lime, and season with salt and pepper as needed.
  9. Divide soup between bowls. Garnish with sour cream, grated cheddar, onions, jalapenos coriander and tortilla chips. Serve extra tortilla chips and lime wedges on the side.

 

slow cooked beef Nacho soup in a brown ceramic bowl

Find it online: https://flaevor.com/slow-beef-nacho-soup/