No image available
Member recipe

Slo-croc chilli beef

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 2 hours 2 hours if oven cooked,better for 3 to 4..even better for longer in slo-croc

Skill level

Easy

Servings

Serves 4

Hearty casserole style chilli

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500 g stew beef ,sealed and floured before frying,1 large onion,garlic clove,sliced or chopped to taste
  • Fresh green chilli de-seeded if preferred,sliced.Mixed chilli from grinder with grinder loosened to give kernels for a lovely deep but extra kick
  • Kidney beans or mixed beans (tinned) drained well
  • A little (wine glass) red wine , stock (ready made pouch works well)
  • Mushrooms (if desired)

Method

  1. Warm slo- croc on high while preparing ingredients.Lightly flour beef chunks (leave them large or cut them to a preferred size,bear in mind they will shrink in a slo-croc.) Dust off,add 1 tbs oil of choice to heavy bottom fry pan.Once the beef starts to brown,add onion,garlic and fresh chilli.Stir regularly.The flour will start to collect on the bottom of the pan.Keep it moving,but don`t discard.Add beans of choice.

  2. Add stock,continue stirring,add red wine.simmer for 5 mins.once simmering gently,add mushrooms if using.

  3. Turn into slo-croc,add a little more liquid if needed (I find 750 mls works well including a stock pouch)...reduce heat of croc to low and leave for MINIMUM of 4 HOURS.MUCH tastier if you can plan ahead and leave it for 6 to 8).

  4. As an alternative,follow the recipe above until heating the croc,and oven cook.Once you have added all ingredients and simmered down,add to a deep casserole dish and cook on a mid to low shelf of the oven for 2 to 4 hours,but in each instance,remember to add enough liquid to allow the beef to tenderise.Oven temp should be 160 gas

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.