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Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 8 |
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I would make this on those nights when everyone was coming & going at different times. We brown the beef before slow-cooking to add color and enhance flavor. This mixture is also great over baked potatoes with your favorite toppings. Got this recipe from Southern Living May 2006. Ingredients:
2 lbs boneless beef chuck roast, cut into 1-inch cubes |
1 teaspoon salt |
1 tablespoon vegetable oil |
1 tablespoon chili powder |
1 (6 ounce) can tomato paste |
2 cups beef broth |
1 small white onion |
1 (8 ounce) can tomato sauce |
1/2 medium green bell pepper |
1 teaspoon ground cumin |
1/2 teaspoon pepper |
flour or corn tortilla, warmed |
shredded cheddar cheese or monterey jack cheese, sour cream |
Directions:
1. 1. Sprinkle beef evenly with salt.
2. 2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 tablespoons chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.
3. 3. Place beef mixture in a 4 1/2-quart slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or on LOW 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.
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