Slow Cooked Beef
Slow Cooked Beef
Ingredients
For the Slow Cooked Beef
- 800 g beef chuck roast
- 250 g mixed peppers
- 250 g white onions
- 240 g black or borlotti beans
- 50 g tomato paste
- 700 ml beef stock
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- to taste salt
- to taste pepper
For the Fresh Salad
- 200 g tomatoes, drained slightly
- 150 g red onion
- as needed fresh coriander
- 1 lime, juice of
- to taste salt
To Serve
- 6 wraps
Instructions
- 1
Preheat your oven to 160°C (325°F).
⏱️ 10 min•🌡️ 160
- 2
In a large oven-safe dish or slow cooker, combine the beef chuck roast, mixed peppers, white onions, black or borlotti beans, tomato paste, beef stock, cumin, paprika, garlic powder, salt, and pepper.
⏱️ 5 min
- 3
Mix all the ingredients thoroughly to ensure the beef and vegetables are well coated with the spices and stock.
⏱️ 2 min
- 4
Cover the dish tightly with a lid or foil if using an oven dish. Cook in the preheated oven for 4 hours, or in a slow cooker for 6–8 hours on low, until the beef is very tender.
⏱️ 240 min•🌡️ 160
- 5
Once cooked, carefully remove the beef from the dish and, using two forks, shred it into bite-sized pieces. Return the shredded beef to the sauce in the dish and mix well.
⏱️ 8 min
- 6
While the beef is cooking or resting, prepare the fresh salad. In a medium bowl, combine the slightly drained tomatoes, red onion, fresh coriander, the juice of 1 lime, and salt to taste. Mix gently.
⏱️ 5 min
- 7
Serve the slow-cooked beef mixture warm in individual wraps, topping each with a generous spoonful of the fresh salad (salsa).
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Beef
For the Slow Cooked Beef
- 800 g beef chuck roast
- 250 g mixed peppers
- 250 g white onions
- 240 g black or borlotti beans
- 50 g tomato paste
- 700 ml beef stock
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- to taste salt
- to taste pepper
For the Fresh Salad
- 200 g tomatoes, drained slightly
- 150 g red onion
- as needed fresh coriander
- 1 lime, juice of
- to taste salt
To Serve
- 6 wraps
Instructions
- 1
Preheat your oven to 160°C (325°F).
⏱️ 10 min•🌡️ 160 - 2
In a large oven-safe dish or slow cooker, combine the beef chuck roast, mixed peppers, white onions, black or borlotti beans, tomato paste, beef stock, cumin, paprika, garlic powder, salt, and pepper.
⏱️ 5 min - 3
Mix all the ingredients thoroughly to ensure the beef and vegetables are well coated with the spices and stock.
⏱️ 2 min - 4
Cover the dish tightly with a lid or foil if using an oven dish. Cook in the preheated oven for 4 hours, or in a slow cooker for 6–8 hours on low, until the beef is very tender.
⏱️ 240 min•🌡️ 160 - 5
Once cooked, carefully remove the beef from the dish and, using two forks, shred it into bite-sized pieces. Return the shredded beef to the sauce in the dish and mix well.
⏱️ 8 min - 6
While the beef is cooking or resting, prepare the fresh salad. In a medium bowl, combine the slightly drained tomatoes, red onion, fresh coriander, the juice of 1 lime, and salt to taste. Mix gently.
⏱️ 5 min - 7
Serve the slow-cooked beef mixture warm in individual wraps, topping each with a generous spoonful of the fresh salad (salsa).
⏱️ 5 min