This slow cooker Mexican beef stew is easy, full of flavour and great for dumping in the slow cooker in the morning before work. Who wouldn't want to come home to a warming healthy Mexican stew on cold winter's night?
Put the beef, onions, garlic, chilli and tomatoes in the bottom of the slow cooker. Stir the tomato puree into the beef stock and dissolve the chocolate in it. Then pour into the slow cooker.
Cook on low for 8-9 hours.
Dissolve the cornflour in a little water. Pour it into the stew and stir to thicken. With my slow cooker I do this by taking the pot out of the cooker and putting it on the stove top. Add salt and black pepper to taste.
Nutritional information is approximate and a guideline only.