2 Tbsp plain flour
1.5kg piece beef chuck steak
4 Tbsp extra virgin olive oil
2 cloves garlic, crushed
1 red onion, diced
410g can Ardmona Rich & Thick Classic
Chopped Tomatoes with Tomato Paste
1 cup beef stock
2 carrots, grated
1 zucchini, grated
Taco shells, warmed, to serve
Shredded lettuce, to serve
Finely diced tomatoes, to serve
Grated tasty cheese, to serve
Sour cream, to serve
Serve these with fresh coriander leaves, sliced red chilli and lime wedges for extra flavour.
Toss any leftover beef with spaghetti or try serving with steamed rice and a good dollop of sour cream.
Put flour onto a plate and roll beef in flour to coat. Set aside.
Heat ½ of the oil in a large non-stick frying pan over medium heat. Add garlic and onion, then cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to the bowl of a 4.5L slow cooker.
Heat remaining oil in same pan and brown beef, turning occasionally, for 5 minutes. Transfer meat to slow-cooker bowl.
Pour canned tomato and stock into bowl. Stir in carrot and zucchini. Cover and cook on low for 8 hours.
Transfer beef to a chopping board and shred. Serve beef with pan sauce, tacos, lettuce, tomatoes, cheese and sour cream