Slow Cooked Black Bean Beef
Slow cooked anything is my jam. What could be easier than throwing a whole bunch of things in a pot and leaving it for the day? This recipe requires just a smidge more work than that (so don’t be like me and leave it all til first thing the next morning) but I promise its worth it. And it leaves you with leftovers for the rest of the week, or to throw in the freezer for those CBF nights.
- 1.2 kg beef bolar roast
- 2 tbsp olive oil
- 2 onions finely diced
- 1 carrot finely diced
- 2 celery stalks finely diced
- 4 each garlic cloves
- 1 400g can diced tomatoes
- 1/2 cup Tomato Paste
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1/2 tsp chili powder
- 1 tsp stevia
- 2 cups beef stock
- 2 cups water
- 2 bay leaves
- 1 400g can black beans rinsed
- salt and pepper to taste
Pat the beef dry and add to the slow cooker.
Add the olive oil, onions and garlic to a saucepan over a medium heat and stir.
Add the carrots and celery and cook until golden and slightly soft - around 5 minutes.
Add the tomatoes, tomato paste, spices, stevia and combine.
Add everything into the slow cooker making sure you cover the beef so it wont dry out.
Pour in the beef stock, water and bay leaves.
Put the lid on and leave it for about 8 hours.
Here's where Chelsea Winter has THE BEST idea! Take the meat out of the slow cooker, I add to a dish, but be careful as it will fall apart. Cover it to keep the heat in.
Add the can of rinsed black beans to a pan over a medium-high heat. Sieve in 2 cups of the liquid and vegetables from the slow cooker, so you only get the great juices. Discard the vegetables (or freeze them for another meal).
Turn up the heat and boil for approximately 20 minutes.
Shred the meat and then spoon the black bean mixture over it. Mix.
Season with salt and pepper and serve spooned in to lettuce tacos or over an egg tortilla.