PREP 15m

Ingredients-

• 400g diced stewing beef

• 400g canned chopped tomatoes

• 400g canned kidney beans, drained (Optional: leave these out and roast later in the recipe)

• 1 red or white onion, roughly diced

• 2 red or orange peppers

• 2 tsp garlic powder

• 2 tbsp tomato puree

• 1 beef stock cube

• 150ml water for the stock

• 1 tsp oregano

• 2 bay leaves

• 2 tsp cumin

• 1 tsp chilli flakes

• 2 tsp paprika

• 1 tsp smoked paprika

• 1 tsp Worcestershire sauce

• 1 tsp dark brown sugar

• 1 tsp salt flakes

• 1/2 tsp black pepper, ground

Instructions-

1. In your slow cooker, combine all the ingredients. Browning your beef before hand will add

2. Cook on low for a minimum of 8 hours or on high for 6-8 hours.

For Roasted Crispy Kidney Beans:

• 1 tin Kidney Beans, drained

• 1 tbsp olive oil

• Pinch of salt

• 2 tsp honey

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1/2 tsp paprika

• 1/2 tsp garlic powder

1. Mix kidney beans with olive oil, salt, honey, cumin, coriander, paprika, and garlic powder.

2. Roast in the oven at 175°C for 30 minutes, uncovered.

Serve and enjoy!