Slow Cooked Mexican Beef Stew with Lime and Coriander Rice
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  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 chilli pepper, sliced
  • 2 large tomatoes, diced
  • 1 tbsp tomato puree
  • 200 ml beef stock
  • 20 g dark chocolate (I used one with 74% cocoa solids)
  • 2 tsp cornflour
  • Black pepper
  • Salt
  • 1. Put the beef, onions, garlic, chilli and tomatoes in the bottom of the slow cooker
  • 2. Cook on low for
  • 8-9 hours 3. Dissolve the cornflour in a little water. Pour it into the stew and stir to thicken. With my slow cooker I do this by taking the pot out of the cooker and putting it on the stove top. Add salt and black pepper to taste.
  • 2 spring onions, thinly sliced
  • 1. Cook the rice according to the packet instructions
  • 2. Stir in the coriander, spring onions and lime juice



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