BEEF & LENTIL
taco soup
Beef + Lamb NZ has delivered a taste of Mexico in a soup! And, we bet you won’t be disappointed. Top with plenty of cheese and maybe a dollop of sour cream; serve with toasted bread or corn chips for dipping. This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
Turn your slow cooker to high. Heat olive oil in a medium fry pan over high heat. Brown beef in batches, adding to the slow cooker as you go. Once all the beef has been browned add garlic, capsicum, onion and jalapeño; cooking for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
Prep: 15 mins | Cook: 5 hours | Serves 6-8
INGREDIENTS • 1 tbsp olive oil • 750g beef chuck steak, cut into 5cm pieces • 6 cloves garlic, minced • 1 capsicum, diced • 2 large white onions, diced • 1 jalapeño, seeded and diced • 1 cup green or brown lentils, rinsed • 2 x 400g can crushed tomatoes • 4 cups beef stock • 1 x 400g can black beans, rinsed and drained • 1 tsp chilli powder www.southmagazine.co.nz
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1 tsp cumin 2 tsp ground coriander 1 tsp paprika 1 tsp onion powder (optional) 1 tsp cayenne pepper (if you like a little heat!) • 1 tsp salt • 1 cup frozen organic corn For serving: • cheese • coriander • sourdough
Recipe courtesy of Beef + Lamb New Zealand
Add in the remaining ingredients – lentils, tomatoes, beef stock, black beans and spices (except the corn), to the slow cooker and then cover and cook on high for 4 hours or low for 7-8 hours. Add the frozen corn 30 mins before serving. Serve with a sprinkle of cheese, coriander and toasted sourdough. A dollop of sour cream or corn chips on the side adds that little bit extra to this delicious soup. Oven method: This dish can also be cooked in a casserole dish in the oven. Be sure to sauté
the onion, garlic, capsicum and jalapeño and brown the meat on the stove top before adding the remaining ingredients to the casserole dish and cook on fan bake at 150°C for 5 hours or until the meat is tender and falling apart.
Tips: • This soup can be frozen and re heated. extra • Looking for a bit of heat? Add chilli flakes when serving. day • This soup is delicious the next d lope deve have urs after the flavo further. of • Look for beef with a marbling this as e tissu e fat and connectiv adds flavour and tenderness to the beef.
south | september 2020 | 31
