Tonight was no different - the house smelt wonderful. As usual the beef was tender and covered in a nice thick sauce with chunky tomatoes and the afterkick of chilli. Served with crusty bread it was a perfect mid week one pot wonder.
Chilli and Brandy Beef with White Beans
(recipe adapted from The Australian Women's Weekly Slow Cooker)
ProPoints per serve: 8
1 kilogram diced beef
2 brown onions, large dice
1 fresh long red chilli, finely sliced
2 cloves garlic, crushed
3 medium tomatoes, coarsely chopped
2 tablepsoons tomato paste
1 cup beef stock (made from stock powder)
1/4 cup brandy
freshly ground black pepper
400 grams canned cannellini beans, rinsed and drained
1/3 cup coarsley chopped fresh flat leaf parsley
Coat a large frying pan with cooking spray and over a high heat brown beef. Add to slow cooker bowl.
Add onions, chilli, garlic, tomato paste, stock and brandy to the beef. Season with salt and pepper.
Cover and cook on low heat setting for 8 hours.
Add beans, cook, covered, on high setting for 20 minutes or until hot. Stir in parsley.
(click here for a printable version of this recipe)