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Mexican slow-cooked beef

  • Hands-on time: 15 mins
  • Time to make: 8 hrs 15 mins
  • Serving: 6 people
Ratings: 3.8
Ingredients

Ingredients

  • 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 kumara, peeled, cut in chunks
  • 1 cup passata
  • 1 cup red wine
  • 1 cup liquid salt-reduced beef stock
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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).

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