Ingredients

The following ingredients have 4 Servings
  • 1 lb (950g) diced braising steak
  • 3 tbsp flour (leave out for slimming version)
  • 2 tsp ground cumin
  • 3 tbsp olive oil
  • ½ cup (120ml) beef stock (from a stock cube)
  • 2 sweet potatoes (peeled and cubed)
  • 1 large onion (peeled and finely diced)
  • 3 garlic cloves (finely sliced)
  • 1 red bell pepper (sliced thinly)
  • 1 green bell pepper (sliced thinly)
  • 1 green chilli (finely diced)
  • 15 oz (400g) canned chopped tomatoes
  • 2 tbsp tomato paste
  • 2 tsp oregano
  • 1 tsp chipotle paste (more if you like it spicy!)
  • 7 oz (200g) canned corn (drained)
  • 1 tbsp lime juice
  • salt and pepper to season
  • 1 small red chilli (sliced)
  • pinch dried chilli flakes
  • fresh cilantro (coriander) (to garnish)
  • sour cream to serve (used reduced fat for slimming version)
  • lime wedges to serve

Instruction

  • Put the flour on a plate and mix with the ground cumin. Season liberally with salt and pepper.
  • Toss the beef cubes in the flour to coat.
  • Heat 2 tablespoons of olive oil in a large non-stick frying pan and brown the beef, in batches, until nicely coloured. Transfer the beef to your slow cooker.
  • Deglaze the pan with a little stock and scrape any browned bits. Add those to the beef.
  • Heat remaining oil and fry the onion, garlic, peppers and green chilli for 3-4 minutes.
  • Add the tomatoes, tomato paste, oregano and chipotle paste and bring to a simmer.
  • Transfer to the slow cooker and add the sweet potatoes. Stir everything together.
  • Cover and cook on HIGH for 4 hours or LOW for 7 hours.
  • Stir in the corn and cook for a further 30 minutes.
  • Check the seasoning and stir in the lime juice.
  • Serve with a dollop of sour cream and add the chopped chilli, coriander and chilli flakes.