Friday, 23 April 2010

Mexican Beef Stew [Slow Cooked]

Ingredients

  • 500 to 600 gm diced casserole beef (chuck steak, oyster blade, etc.)
  • 1 capsicum cut in 3 cm x 1 cm strips
  • 2 small onions sliced & broken into rings
  • 1 x 450 gm can borlotti beans, strained & washed
  • 1/2 cup uncooked brown rice
  • 1 cup beef stock
  • 1 x  400 gm can chopped tomatoes with roasted capsicum
  • 1/2 cup Mexican style salsa
  • 1 tsp cumin
  • 1 cup water
Method

  1. Spray slow cooker with oil
  2. Brown beef in a pan & add to slow cooker
  3. Add rice, onions, cumin, capsicum, then all other ingredients
  4. Cook for 6 hours on low

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