sour cream to serveused reduced fat for slimming version
lime wedges to serve
Instructions
Put the flour on a plate and mix with the ground cumin. Season liberally with salt and pepper.
Toss the beef cubes in the flour to coat.
Heat 2 tablespoons of olive oil in a large non-stick frying pan and brown the beef, in batches, until nicely coloured. Transfer the beef to your slow cooker.
Deglaze the pan with a little stock and scrape any browned bits. Add those to the beef.
Heat remaining oil and fry the onion, garlic, peppers and green chilli for 3-4 minutes.
Add the tomatoes, tomato paste, oregano and chipotle paste and bring to a simmer.
Transfer to the slow cooker and add the sweet potatoes. Stir everything together.
Cover and cook on HIGH for 4 hours or LOW for 7 hours.
Stir in the corn and cook for a further 30 minutes.
Check the seasoning and stir in the lime juice.
Serve with a dollop of sour cream and add the chopped chilli, coriander and chilli flakes.
Notes
If you decide to skip the browning of the beef, omit the flour and stir in 2 tsp cornflour (cornstarch) diluted in a little cold water instead.Recipe adapted from Slow Cooker comfort food.