Tex-Mex Beef Stew
- Preparation Time10 minutes
- Cooking Time 8 hours
- Source The Australian Women's Weekly Slow-Cooker Comfort Food
Hearty beef stew made with minimum effort. Serve with grilled corn on the cob, sliced jalapenos, sour cream and lime wedges
- 800 Gram beef chuck steak (diced in 5cm pieces)
- 1 kumara (recipe says orange, I prefer red, cut 5cm pieces)
- 1 onion (cut into wedges)
- 400 Gram canned tomatoes
- 2 Teaspoon ground cumin
- 1 Teaspoon dried oregano
- 1-2 Teaspoon chilli powder
- 1 fresh chilli (optional, chopped finely)
- 3 garlic clove (crushed)
- 130 Gram chargrilled capsicum (drained, chopped coarsely)
- 1/2 Cup beef stock (I use a 2c stock concentrate to 1/2c water)
- 2/3 Cup fresh coriander (chopped)
- Place beef, kumara, onion, tomatoes, cumin, oregano, garlic, capsicum and stock in 4.5l slow cooker. Cook, covered, on low, for 8 hours. Season to taste.
- Stir in half the coriander. Serve topped with remaining coriander and a dollop of sour cream and lime wedges.
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