This very tasty stew also makes a great pie filling.
Ingredients
- 750g beef – diced
- ¼ cup flour
- Garlic salt and freshly ground black pepper
- Cooking oil
- 1 onion - diced
- 4 cloves garlic – crushed
- 400g can Mexican flavoured tomatoes
- 2 cups beef stock
- 2 tablespoons mild taco seasoning
- 1 bay leaf
- 1 tablespoon cornflour
Method
- Toss the beef in the flour seasoned with garlic salt and pepper.
- Heat a tablespoon of cooking oil in a large frying pan over a high heat.
- Sear the beef in batches, using extra oil as needed. Place the seared beef into the slow cooker.
- Add a little more oil to the pan and turn the heat down.
- Sauté the onion for 3 minutes, add in the garlic and cook for a further minute.
- Add in the canned tomatoes, beef stock, taco seasoning and bay leaf.
- Simmer for two minutes then pour the mixture over the beef in the slow cooker.
- Cook for 5 hours on low.
- Towards the end of cooking, mix the cornflour with two tablespoons of water to make a slurry. Stir into the stew to thicken.