Name: Tex-Mex beef and sweet potato stew
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 800 grams beef chuck steak, cut into 5cm pieces; 1 medium orange sweet potato (400g), unpeeled, cut into 5cm pieces; 1 medium onion (150g), cut into wedges; 400 gram can diced tomatoes; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 teaspoons Mexican chilli powder; 1 fresh long green chilli, chopped finely; 3 cloves garlic, crushed; 2/3 cup (160g) drained chargrilled capsicum , chopped coarsely; ½ cup (125ml) beef stock; 2/3 cup coarsely chopped fresh coriander

This slow-cooker stew with meltingly tender beef and sweet potatoes cooked with gentle Tex Mex spices is as easy to make as it is delicious.

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Ingredients

800 grams beef chuck steak, cut into 5cm pieces

1 medium orange sweet potato (400g), unpeeled, cut into 5cm pieces

1 medium onion (150g), cut into wedges

400 gram can diced tomatoes

2 teaspoons ground cumin

1 teaspoon dried oregano

2 teaspoons Mexican chilli powder

1 fresh long green chilli, chopped finely

3 cloves garlic, crushed

2/3 cup (160g) drained chargrilled capsicum , chopped coarsely

½ cup (125ml) beef stock

2/3 cup coarsely chopped fresh coriander

Method

1.Place beef, sweet potato, onion, tomatoes, cumin, oregano, chilli powder, fresh chilli, garlic, capsicum and stock in a 4.5-litre (18-cup) 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, if you like.