1. Place a Dutch oven on the stove over medium heat. Add the olive oil and once hot add the beef cheeks and sear on all sides,about 5 minutes. Push to the side and add the diced onion and cook until soft and translucent,another 5 minutes. Add the garlic and cook until fragrant. Add the oregano leaves,spices and cocoa powder,and using tongs,turn the beef cheeks to coat in the spice mixture. Add the beer,stock,tomatoes,honey,and lime juice and zest.
2. Give it a good stir then cover and turn the heat to low. Cook for 3½–5 hours,checking and turning the cheeks every hour or so. You want to check the liquid isn't evaporating too quickly and the top of the beef cheeks are drying out. The stew is ready when the cheeks are falling apart under the pressure of a fork,and the sauce is dark and thick.
3. When ready to serve,prepare the quick beans and rice by combining all ingredients in a bowl and mixing well.
4. For the spiced avocado,combine the spices in a bowl.
5. Divide the beef and rice between serving bowls. Top each with an avocado half and sprinkle over the spice mix. Squeeze over extra lime juice and serve.
More stews from Katrina Meynink