Slow cooker beef stew | Women's Weekly Food
This slow cooker beef stew with sweet potatoes and gentle Mexican spices is as easy to make as it is delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 800g beef chuck steak, cut into 5cm pieces
- 1 medium orange sweet potato (400g), unpeeled, cut into 5cm pieces
- 1 medium onion (150g), cut into wedges
- 400g can diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons Mexican chilli powder
- 1 fresh long green chilli, chopped finely
- 3 cloves garlic, crushed
- 2/3 cup (160g) drained chargrilled capsicum, chopped coarsely
- ½ cup (125ml) beef stock
- 2/3 cup coarsely chopped fresh coriander
- sour cream, to serve
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