Categories: Slow Cooker
Ingredients
- 3-4 lb beef chuck
- 2 tbsp olive oil
- 8 garlic cloves, crushed
- 2 brown onions, diced
- 1 large red bell pepper, diced
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tsp cayenne
- 3 tbsp cornstarch mixed with a splash of water
- 2- 15 oz cans red kidney beans, drained
- 28 oz can crushed tomatoes
- 1/4 cup tomato paste
- 1 cup beef stock/broth
- 3 tsp salt
- Black pepper
Directions
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Cut the beef into two equal size pieces so you have two pieces roughly the same size.
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Season the beef with 1 tsp salt and some black pepper.
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Heat olive oil in a fry pan over high heat. Add the garlic, onion and bell pepper and saute until caramelized, around 2-3 minutes. Transfer into the slow cooker.
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Return fry pan to high heat and add the beef. Sear the beef on all sides until well browned, then transfer to slow cooker.
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Pour the stock into the fry pan and bring to simmer, scraping the bottom of the pan to mix the brown bits in. Pour into the slow cooker with the beef.
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Add the remaining ingredients into the slow cooker then cook on HIGH 8 hours.
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Remove beef from slow cooker and shred with two forks. Return shredded beef to sauce in slow cooker.
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Adjust seasoning to taste with salt and pepper, then serve.