Mexican slow-cooked beef

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

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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 469cal

Kilojoules 1970kJ

Protein 43g

Total fat 11g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 11g

Dietary fibre 10g

Sodium 450mg

Calcium 80mg

Iron 10mg

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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