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Rebecca’s spicy beef

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

Ingredients

  • 900g blade steak
    • 1 tablespoon flour
    • ½ teaspoon salt
    • 1 teaspoon pepper
    • ½ teaspoon ground ginger
    • 1 onion, peeled, thinly sliced
    • 400g can chopped tomatoes
    • 400g can kidney beans, drained, rinsed
    • 1 green capsicum, chopped
    • 3 medium carrots, peeled, cut in quarters lengthways
    • 2 dried bay leaves
    • 2 tablespoons brown sugar
    • 2 tablespoons red wine vinegar
    • 1 teaspoon crushed garlic
    • 2 tablespoons Worcestershire sauce
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Trim excess fat from steak and chop in chunks. Toss meat in flour, salt and pepper, and ginger.

    2 Fry in a non-stick pan until meat is evenly browned. Use a little oil spray if necessary.

    3 Place in the slow cooker with the remaining ingredients. Stir well. Cook for 7-8 hours on a low setting, or 4 hours on high. Adjust seasoning. Serve with kumara mash and green beans.

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