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Mexican slow-cooked beef

Serves: 6
Time to make: 8 hrs 15 mins (Hands-on time: 15 mins, Cooking time: 8 hrs)
Total cost: $31.80 / $5.30 per serve
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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

Instructions

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

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

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

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

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).

Serving suggestions

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

 



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