Slow Cooker Tex Mex Stew (Carne Guisada)

Ingredients

• 500g casserole/ chuck beef, trimmed
• 2 tbsp. olive oil
• 2 onions, sliced
• 1 red capsicum, sliced
• 1 can tomatoes, diced
• 6 cloves garlic, crushed
• 2 tsp. cumin
• 1 tsp. chilli flakes or paste (to taste)
• 2 tsp oregano
• 2 tsp. paprika
• 2 cups beef stock, salt reduced
• 2 bay leaves
• 2 potatoes
• 2 carrots

Method

1. 1Heat your slow cooker on high (4 hours).
2. 2Heat a non-stick small frypan with 1 tbsp. olive oil and cook onions for 5 mins. Then add tsp sugar to caramelised the onions and cook for 1 more minute. Place in the slow cooker.
3. 3Keep pan going and add another tbsp. oil and brown the beef in 2 batches, you just want to sear the outside so only a minute or two. Add the cumin and paprika and sear a further 30 seconds. Add to slow cooker.
4. 4Now add to the slow cooker the capsicum, tomatoes, garlic, chilli, stock, bay leaves and cook for2 hours. After 2 hours add the potato and carrots. Taste to see if you need to add anymore herbs or spices.Â
5. 5Serve when meat is very tender.Â