Slow Cooked Mexican Beef Casserole

Serves 4

  • 750gms boneless beef, cut into 1 inch pieces
  • 1 large yellow onion - diced
  • 8 large stalks celery - sliced into 1/2 inch slices
  • 4 cloves fresh garlic - crushed & minced
  • 1 large turnip cut into 1 inch chunks
  • 1 TBS  Mexican Spice or mix 1/2 tsp. chilli, cumin and cayenne
  • TBS extra virgin coconut oil
  • 1/4 cup tomato paste
  • 3/4 cup natural  beef stock or water
  • Ocean sea salt and cracked pepper to taste
  • Fresh oregano to serve

Heat oil, on medium heat, in a large heavy pot, add onions and sauté until lightly browned 

Add garlic and sauté another minute

Add beef and tomato paste and Mexican Spice and stir to combine everything well, cook for 2 minutes

Now turn heat to medium low, add stock and cover and simmer for approximately 1 hour, checking liquid level occasionally

Add celery & turnips, Celtic salt and cracked pepper to taste, stir gently to combine

Check liquid level, and, if needed, add another 1/4 cup of water

Cover again, return to simmering on low or medium-low heat for another 30 - 40 minutes, until celery is very, very tender

Serve in wide bowls over brown rice and garnish with fresh oregano

2 Responses to “Slow Cooked Mexican Beef Casserole”

  1. Joleen Frost says:

    Could I use a slow cooker for this ?

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