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