Serves at least 6


  • 1kg chuck steak, diced
  • 800g can diced tomatoes
  • 2 x brown onions, finely diced
  • 3 cloves garlic, crushed
  • 1 can kidney or cannelloni beans (I used 1 of each)
  • 2 x carrots, finely diced
  • 3 x celery sticks, finely diced
  • 2 Tbsp. ground cumin
  • 1½ Tbsp. paprika
  • 2 Tbsp. ground coriander
  • ¼ tsp. chilli or to taste
  • ¼ tsp. Cayenne pepper
  • 1 tsp. pink Himalayan salt
  • 1 Tbsp. coconut oil
  • ¼ can  of water that the tomatoes came out of
  • Fresh coriander to serve



  • In a large frypan, heat oil on medium high heat. Add onions and cook for 2 minutes until slightly soft. Now put the celery and carrots into the pan and stir through.
  • Add garlic, cumin, coriander, paprika, cayenne pepper, and chilli powder. Cook for 1 minute until fragrant.
  • Turn heat up to high and add meat and salt to the pan, stirring and allowing to lightly brown on the outside. It should take about 2 minutes.
  • Pour the can of tomatoes in and fill the can ¼ of the way with water. Also add this in with the meat.
  • Pour all of the ingredients in the pan into your slow cooker.
  • Cook on low setting for a minimum of 5 hours. If there is a lot of liquid, take the lid off after about 5 hours, turn the heat to high and allow the juices to reduce for 30 minutes.
  • This can be served with a range of sides. Rice, potatoes, steamed vegetables, tacos, nachos, guacamole, corn salad, sour cream, salsa, greek yoghurt. Your choice.



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