Slow Cooked High Protein Beef
Ingredients
Main
Beef chuck roast (raw)
800 g
Mixed peppers (raw)
250 g
White onions (raw)
250 g
Black or borlotti beans (canned)
240 g
Tomato paste (raw)
50 g
Beef stock (liquid)
700 ml
Cumin (ground)
1 tbsp
Paprika (ground)
1 tbsp
Garlic powder (powder)
1 tbsp
Salt (fine)
1 tsp
Black pepper (ground)
1 tsp
Fresh Salsa
Tomatoes (drained)
200 g
Red onion (raw)
150 g
Fresh coriander (fresh)
20 g
Lime (juiced)
1 piece
Salt (fine)
1 tsp
Instructions
Prepare ingredients
Add the beef, peppers, onions, beans, tomato paste, stock and spices into a large oven dish or slow cooker.
Cook the beef
Mix, cover, and cook in a preheated oven at 160°C for 4 hours or slow cooker for 6–8 hours.
Shred the beef
Once cooked, shred the beef and mix back into the sauce.
Prepare salsa
Combine all salsa ingredients in a bowl.
Serve
Serve in wraps and top with fresh salsa.
Original recipe
Storage
Store beef and salsa separately. Reheat beef gently to avoid drying out.
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