8+ hrs, Beef, Mexican
March 3, 2018
Shredded Mexican Beef - great in tacos and other Mexican favourites!
8 hrs 30 mins
1.5kg chuck steak
1 zucchini grated
1-2 carrots grated
2 onions sliced
4 cloves of garlic (we LOVE garlic)
1 tin tomatoes
1cup beef stock
2/3 tablespoons of taco seasoning (personal preference)
1Fry off onions and garlic till softened then transfer to slow cooker
2Coat steak in flour and seal off in pan transfer to cooker
3Add tomatoes, stock, seasoning, zucchini and carrots to bowl, stir to combine, pour into slow cooker and cook on low for 8 hrs.
4Take out steak and shred
5Serve with the sauce it cooked in and in tacos/wraps with other fillings
Submitted by Julie-Ann Krawczynski
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