What you’ll need:

For the meat –

500g slow cooker beef (blade or chuck steak)
2 tsp chilli powder
1 tsp ground cumin
1/2 tsp smoked paprika
1 cup beef stock
2 tbsp tomato paste
1 small white onion, diced
3 cloves garlic, minced

Suggestions for toppings –

brown rice
tin of black beans (drained and rinsed)
avocado (diced or mashed)
lettuce (shredded)
capsicum (chopped)
natural yoghurt

Time to get cooking:

Mix together the chilli powder, cumin and paprika and rub evenly over the beef. Heat a small amount of olive oil in a pan and sear beef until brown. Remove beef from pan and place in slow cooker.

Sautee onion and garlic in the same pan for 3 minutes or until brown. Add beef stock and tomato paste and stir until combined. Add to the slow cooker with the beef and cook on high for 4 hours or low for 8 hours.

Once the beef is cooked shred with a fork and serve in a bowl with any combination of the toppings. You could use any type of protein you like, or even go vegetarian. You could also swap the brown rice for some quinoa and add any veggies you like.

This serves our family of five.

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