Spicy Mexican slow-cooked beef
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Time to make:
2 hrs 30 mins (Hands-on time: 20 mins, Cooking time: 130 mins)
$4.50 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
850g blade beef, trimmed
2 tablespoons sun-dried tomato pesto
75g sun-dried tomatoes, drained, chopped
1 red chilli, seeded, thinly sliced
3 garlic cloves, finely chopped
1 onion, finely chopped
1 teaspoon chilli powder
2 teaspoons sugar
1 sachet bouquet garni (mixed herbs) – see tip
400g can kidney beans, rinsed, drained
1 cup red lentils, rinsed, drained
2 medium sweet potatoes (about 400g), peeled, cut into chunks
1 cup passata
1 cup red wine
1 1/3 cups reduced-salt beef stock
1/3 cup low-fat natural yoghurt, to serve
1 tablespoon coriander leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Set a large flameproof casserole dish over medium–high heat on the stovetop. Add olive oil; heat. Add beef and brown all sides.
Step 2 Add remaining ingredients (except yoghurt and coriander) to dish, adding liquids last; stir well. Bring to the boil, cover dish and transfer to oven. Cook for 1 hour, then turn beef over and cook, covered, for 1 more hour, or until tender. Remove beef from dish; shred roughly. Return beef to dish and stir.
Step 3 Divide slow-cooked beef among serving dishes. Serve with a dollop of yoghurt and a garnish of coriander leaves.
Most supermarkets stock bouquet garni sachets. Alternatively, you can make your own: tie some fresh herbs, such as thyme, rosemary and parsley, together with string.
About this recipe
First published: July 2014