A yummy winter warming recipe you should try this week!
• 480g chuck beef, cut into 2cm chunks
• 3 cloves garlic, minced
• 2 chillis, chopped
• 1 small white onion, finely chopped (about 1 cup)
• 1 capsicum, sliced
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 Tablespoon ground cumin
• 1 Tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef stock
Salad bowl –
• 1 cup basmati rice, cooked as per directions
• 1 avocado, mashed
• 200g mixed lettuce leaves
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 small can corn kernels
• 1 small can black beans, drained and rinsed
• 150g Greek yoghurt
Combine all beef ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve.
Meanwhile, prepare the rice and salad ingredients.
Divide salad and rice into 4 portions. I like to have each ingredient separate in the bowl or you can just chuck it all in! Add beef to plates and serve with Greek yoghurt and mashed avocado on top!
For more yummy recipes and ideas, Kasey our nutritionist is available for consultations.