Tex-Mex Beef Stew

Hearty beef stew made with minimum effort. Serve with grilled corn on the cob, sliced jalapenos, sour cream and lime wedges
  1. Place beef, kumara, onion, tomatoes, cumin, oregano, garlic, capsicum and stock in 4.5l slow cooker. Cook, covered, on low, for 8 hours. Season to taste.
  2. Stir in half the coriander. Serve topped with remaining coriander and a dollop of sour cream and lime wedges.

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