Who doesn't love slow cooked beef! Pop it into a taco with some cheese and for mouth-watering perfection. 


  • 1 kg chuck steak, cut into 5cm dice

  • 2 tablespoons ground cumin

  • 2 tablespoons ground sweet paprika

  • 2 tablespoons ground cinnamon

  • 2 tablespoons coconut oil

  • 4 cloves garlic, peeled and sliced

  • 2 cups beef or vegetable stock

  • 1x 400g tin chopped tomatoes

  • 1 piece orange peel, approx 2x10cm

  • Cucumber, apple and jalapeño salsa

  • 1 telegraph cucumber, ends trimmed and

  • roughly chopped

  • 60 ml lime juice, approx 1 lime

  • 1/4 cup mint leaves

  • 1 cup coriander, leaves and stalks

  • 2 tablespoons jalapenos

  • 1 green apple, peeled and finely diced

  • 1 small green capsicum (100g), seeds removed and finely diced


  • 1.

    In a small bowl mix together cumin, paprika and cinnamon to create a spice rub for the meat.

  • 2.

    Place chuck steak in a large bowl, sprinkle spice mix through and toss to ensure an even coating over all pieces of meat.

  • 3.

    Heat a heavy based casserole dish on medium heat, add 1 tablespoon coconut oil and half the meat and brown the meat for approximately 2 minutes, tossing to ensure each side is sealed. Remove from pan and set aside in a separate bowl, then repeat the process with remaining beef.

  • 4.

    Once all beef is browned and removed from pan, add the garlic to pan and cook 1 minute, then add stock, tomatoes, and orange peel and reduce heat to low.

  • 5.

    Add meat to pan, cover with lid and cook 1 hour on low heat, uncover and cook a further 1 hour.

  • 6.

    After 2 hours of cooking, pull the meat apart whilst on the stove, so there are no longer diced pieces but shredded beef. Increase heat to medium and cook a further 30-45 minutes to reduce the liquid.

  • 7.

    Once meat is cooked set aside to cool slightly before serving.

  • 8.

    For salsa place cucumber, lime juice, mint, coriander and jalapenos in a food processor or blender and blitz to combine. Pour into bowl, add diced green apple and green capsicum and serve. Can be stored in fridge for 1-2 days.

  • 9.

    Serve with tortilla, salsa and any other condiments of your preference.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 788kj
  • Fat Total 54g
  • Saturated Fat 24g
  • Protein 53g
  • Carbohydrate 34g
  • Sugar 9g
  • Sodium 318mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


With 1 in 3 Australian women low in iron, Australian Beef have teamed up with nutritionist Jacqueline Alwill to create healthy and delicious meals packed with the iron, zinc and protein to get you through your day.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings