Slow cooker Texan pulled beef

Warm up on cool evenings with this deliciously spiced Texan pulled beef (RECIPE BELOW). Brown the beef, add some veggies and spices, then put your slow cooker to work creating fork-tender beef in a rich, flavour-packed sauce.
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Texan pulled beef
Serves 6 Prep 20 mins Cooking 4 hours 10 mins
2 tsp olive oil
600g Coles Australian Gravy Beef
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
2 tsp dried oregano
2 tsp ground cumin
2 tsp smoked paprika
½ tsp chilli powder
½ cup (100g) dried black beans
400g can diced tomatoes
1 cup (250ml) chicken stock
¼ cup (60ml) maple syrup
Coriander leaves, to serve
Thinly sliced red chilli, to serve (optional)
Sour cream, to serve
Warm flour tortillas, to serve
1 Heat half the oil in a large frying pan over high heat. Add the beef and cook for 2 mins each side or until golden brown. Transfer to a slow cooker.
2 Heat the remaining oil in the pan over medium heat. Add the onion, carrot, celery and garlic and cook, stirring, for 5 mins or until heated through. Add the oregano, cumin, paprika and chilli powder and cook for 1 min or until aromatic. Add to the slow cooker with the beans, tomato, stock and maple syrup. Cook, covered, for 4 hours on high (or 6 hours on low). Transfer beef to a bowl. Use 2 forks to coarsely shred. Return to the bean mixture. Taste and season.
Sprinkle with coriander and sliced chilli, if desired. Serve with sour cream and tortillas.
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