Slow cooker recipes

Italian-style chilli beef

ITALIAN-STYLE CHILLI BEEF
6
6H 45M

Ingredients

Method

1.

Heat oil in a large frying pan; cook beef and onion, stirring, until beef is browned. Add garlic and chilli; cook, stirring, until fragrant. Add wine; bring to the boil. Boil, uncovered, about 1 minute or until liquid is almost evaporated. Transfer beef mixture to a 4.5-litre (18-cup) slow cooker.

2.

Stir in stock, capsicum and passata. Cook, covered, on low, for 5 hours.

3.

Stir in zucchini and beans. Cook, covered, on low, for 1 hour.

4.

Shred half the basil. Just before serving, stir in shredded basil; season to taste. Serve sprinkled with remaining basil.

to freeze Complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Tomato passata is simply sieved tomato puree and is available in supermarkets. If you can’t find it, you can also use canned tomato puree instead.

Note

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