This is an easy go-to meal that can be made ahead of time. I love it because it always means plenty of leftovers, which are perfect for lunches and dinners throughout the work week. We usually eat this with tacos but feel free to add to some rice, a salad or whatever you desire.
800g chuck/blade steak
1 can kidney beans (drained)
1 brown onion diced
4 garlic cloves sliced
½ red chilli sliced
1 tsp each of ground coriander and smoked paprika
2 tsp ground cumin
1 tablespoon dried oregano
½ tablespoon of ground cinnamon
1 tsp chilli flakes (optional)
1 veggie stock cube diluted in water (about 500ml-1L depending on how much sauce you like)
1 can diced tomatoes
2 tablespoons of tomato puree
Salt and pepper
Extra virgin olive oil (EVOO)
Step 1: Season meat. Place deep fry pan over a medium heat and heat a splash of EVOO. Add meat and brown on all sides. Place in slow cooker.
Step 2: In the same pan add some more oil and add the chilli, onion and garlic, cooking until soft. Add in the remaining dried herbs and cook for 1-2 minutes or until fragrant (you may need to add a splash of water if it starts to stick). Stir in veggie stock, diced tomato and tomato puree and bring to the boil.
Step 3: Once boiled place in slow cooker and cook on low for 7 hours. Add in kidney beans and return to slow cooker (on low) for another 1 hour.
Serve with tortillas, lettuce, tomato, guacamole and lots of cheese.