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BEEF - SLOW COOKER - Beef With Beans And Tomatillos
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Dallas Morning News | |
1 to 1 1/2 pounds | lean beef eye of round, cut into 1 to 1 1/2-inch cubes |
4 teaspoons | Worcestershire sauce |
3 to 4 drops | hot pepper sauce |
2 medium | tomatoes, coarsely chopped, plus additional for garnish, optional, divided |
9 to 10 | tomatillos, husks removed, washed and coarsely chopped |
1 tablespoon | dry minced garlic |
2 | jalapeno peppers, seeded and chopped |
3 tablespoons | chopped cilantro plus some for garnish, divided |
1/4 teaspoon | pepper |
2 (16-ounce) cans | reduced sodium pinto beans, rinsed and drained |
2 | whole wheat pita breads, warmed and sliced into wedges, optional |
Chopped onion or green onion, optional, for garnish
1. Place beef cubes in zip-top plastic food bag; add Worcestershire sauce and hot pepper sauce, seal and toss to coat.
2. Place 2 chopped tomatoes, tomatillos, garlic, jalapeno peppers, 3 tablespoons cilantro, and pepper into a medium-sized slow cooker. Pour beef, with any collected Worcestershire sauce mixture, over tomato mixture. Cover and cook on low setting 7 to 9 hours, or until beef is done and tender.
3. Lift beef out of slow cooker, place in bowl, cover and keep warm. If any fat collects over vegetables and liquid, skim fat to remove. Carefully ladle vegetables and liquid into a blender or food processor. (Any time you blend a hot liquid, remove the center from the cover of the blender to vent and allow hot steam to safely escape.) Process or blend until smooth. Pour puree back into slow cooker. Stir in beef and beans. Cover and cook on high setting 30 minutes.
4. To serve, ladle into bowls and accompany each with wedges of pita bread, if desired. Garnish each serving with a sprinkling of fresh minced cilantro, chopped tomato and chopped onion, if desired.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
Recipe uploaded with Shop'NCook for iPhone.
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