SLOW COOKER RECIPES FOR BEEF RECIPES

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and allow to steep for 10 minutes. Drain, reserving 75ml of the liquid, and roughly chop. Place in the slow cooker.

Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, then brown the beef all over and transfer to the slow cooker. You might need to do this in batches. Pour the wine into the pan used to brown the beef and let bubble until reduced by two-thirds. Transfer to the slow cooker.

Add the chopped vegetables, herbs, stock, chopped tomatoes and reserved mushroom soaking liquid to the slow cooker. Cover with the lid and cook for 4 hours on the low setting until the beef is tender and falling apart. Use two forks to shred the beef, then give it a good stir before serving.

Meanwhile, cook the pappardelle according to the instructions on the packet. Season the beef to taste and serve with the pasta and a sprinkling of freshly grated parmesan.

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and allow to steep for 10 minutes. Drain, reserving 75ml of the liquid, and roughly chop. Place in the slow cooker.

Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, then brown the beef all over and transfer to the slow cooker. You might need to do this in batches. Pour the wine into the pan used to brown the beef and let bubble until reduced by two-thirds. Transfer to the slow cooker.

Add the chopped vegetables, herbs, stock, chopped tomatoes and reserved mushroom soaking liquid to the slow cooker. Cover with the lid and cook for 4 hours on the low setting until the beef is tender and falling apart. Use two forks to shred the beef, then give it a good stir before serving.

Meanwhile, cook the pappardelle according to the instructions on the packet. Season the beef to taste and serve with the pasta and a sprinkling of freshly grated parmesan.