Mexican slow cooker beef

Healthy and simple slow cookery.  Watch the amount of chilli powder that goes in, you can’t take it out at the end 🙂

1kg lean stewing beef (blade, chuck)
180g sun-dried tomatoes, chopped
3-4 cloves of garlic, chopped
1 large onion, chopped
1 level tsp chilli powder (for medium/hot heat)
2 tsp sugar
1 bunch of herbs – bouquet garni (thyme, rosemary, parsley)
1 400g can of kidney beans, rinsed/drained
2 medium sweet potatoes or chunks of pumpkin
700ml jar of passata
1 cup beef stock
1 cup red wine
yoghurt/sour cream and coriander leaves for serving.


Brown the beef on a high heat.

Add all the ingredients except the pumpkin, yoghurt/coriander to the slow cooker.

Slow cook for 6 hours.  Add the pumpkin chunks and slow cook for a further 2 hours.

Shred the beef and serve with a dollop of yoghurt or sour cream and chopped coriander leaves.