With lots of sneaky veggies mixed into the sauce, serving up this dish is a clever way to increase your child’s vegetable intake.Â
Ingredients
Tips:Â
Method
1.
Put flour onto a plate and roll beef in flour to coat. Set aside.
2.
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.
3.
Heat remaining oil in same pan and brown beef, turning occasionally, for 5 minutes. Transfer meat to slow-cooker bowl.
4.
Pour canned tomato and stock into bowl. Stir in carrot and zucchini. Cover and cook on low for 8 hours.
5.
Transfer beef to a chopping board and shred. Serve beef with pan sauce, tacos, lettuce, tomatoes, cheese and sour cream