Slow Cooked Mexican Beef
The slow cooker is the busy person’s best friend during the colder winter months. It only takes me a few minutes to get this in the pot, where I can then just leave it to do it’s magic, before coming back at the end of the day to a rich, delicious and nourishing stew. It is particularly good with mashed celeriac alongside. Plus, if you have any leftovers, it freezes well in portions for another day.
If you don’t have a slow cooker, then I have also suggested how you can make it in a conventional oven, too.
- 1 – 1.2 kilo braising steak, cut into in bite sized chunks
- 1 tin cherry tomatoes
- 1 tin red kidney beans, drained and rinsed
- 1 tin white cannellini beans, drained and rinsed.
- 700ml good beef stock
- 6 shallots, whole, or 2 onions, quartered
- 6 garlic cloves, sliced
- 6 carrots, peeled and cut into big chunks
- 1 cinnamon stick
- 1 bay leaf
- 1 tbsp cumin
- 1 tbsp oregano
- 2 tsp coriander
- 2 tsp smoked paprika
- 2 tsp hot paprika
- 2 dried ancho chili, whole
- 1 tsp chili flakes
- 2 tsp salt
- A generous grind of black pepper
- A small bunch of parsley
STEP BY STEP
Brown the meat in a pan and add to the slow cooker along with the rest of the ingredients. Cover and cook on low for 3 hours, then cook for a further 3 hours uncovered.
If you do not have a slow cooker, put the browned meat and other ingredients in a large casserole dish, bring to the boil on the hob, then cover and put in a pre-heated oven at 170/150 fan for about 5-6 hours, the last 1-2 hours uncovered to reduce liquid.
Before serving, check that the meat is tender and the liquids thickened; cook for a bit longer if it looks too thin, or add some liquid if it looks too dry (this will depend on the size and heat of your cooker).
Remove the cinnamon stick and the dried chili, if they haven’t broken up. Taste for seasoning, adding a little more salt, or chili if needed. Serve with a sprinkle of chopped parsley.
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