Mexican slow-cooked beef

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Wendy Fenwick

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Serves: 6

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 tablespoon oil
850g bolar beef, fat removed
2 tablespoons sun-dried tomato pesto
75g sun-dried tomatoes, drained, chopped
1 large red chilli, deseeded, sliced
3 cloves garlic, chopped
1 onion, chopped
1 teaspoon chilli powder
2 teaspoons sugar
1 sachet bouquet garni (mixed herbs) – see tip
400g can red kidney beans, drained, rinsed
1 cup red lentils, rinsed
2 orange kumarasweet-potatoX, peeled, cut in chunks
1 cup passata
1 cup red wine
1 cup liquid salt-reduced beef stock

Instructions

Stay Awake

1 Turn slow cooker to low. Heat oil in a frying pan and brown beef on all sides.

2 Place beef in slow cooker with remaining ingredients, adding liquids last. Mix well.

3 Cover and cook for 7-8 hours until beef is tender. If possible, turn beef at some stage during cooking.

4 Remove beef from slow cooker and cut in chunks. Return to casserole and stir through.

Serving suggestion

Serve beef with fresh coriander, warmed tortillas and low-fat plain yoghurt.

Variations

Make it gluten free: Check pesto, chilli powder, passata and stock are gluten free.

HFG tip

Bouquet garni sachets are available in the dried herbs section of most supermarkets (or use a selection of fresh herbs — such as thyme, rosemary and parsley — tied together with string).

Nutrition Info (per serve)

Calories 469 cal

Kilojoules 1970 kJ

Protein 43 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 10 g

Sodium 450 mg

Calcium 80 mg

Iron 10 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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