Posted by

Victoria Lagodinsky

December 5, 2014


From Beverley LeBlanc’s I LOVE MY SLOW COOKER

Get them started first thing Saturday morning for the perfect slow-cooked supper for all the family with these delicious Beef Burritos from Beverley LeBlanc’s I Love My Slow Cooker.


Serves: 4
Preparation time:20 minutes
Cooking time:10 hours on Low

4 large garlic cloves, peeled
1 tbsp dried oregano
1 tbsp sweet paprika
1 tbsp ground cumin
2 tsp ground coriander
2 tbsp sunflower oil
700g/1lb 9oz skirt steak, halved lengthways, then quartered
450g/1lb tomatoes, coarsely chopped
2 red peppers, halved lengthways, deseeded and coarsely chopped
4 tbsp passata
1 tsp hot pickled jalapeño chillies, or to taste
several coriander sprigs, leaves and stalks separated, with the stalks tied together
1 bay leaf
8 flour tortillas
salt and freshly ground black pepper

coarsely grated Cheddar or Monterey Jack cheese
pitted black olives, sliced
skinned and deseeded tomatoes, thinly sliced
shredded cos lettuce

1. Put the garlic on a chopping board, lightly sprinkle with salt and use the tip of a knife to crush into a paste. Transfer the paste to a small bowl and stir in the oregano, paprika, cumin, ground coriander and oil. Use your hands to rub the mixture all over the pieces of steak, then season with salt and pepper.

2. Put the tomatoes, peppers, passata, pickled chillies, coriander stalks and bay leaf in the slow cooker and top with the pieces of steak.

3. Cover the cooker with the lid and cook on LOW for 10 hours until the meat is very tender. Remove the steak from the cooker, wrap in foil and leave to rest for at least 10 minutes. Remove and discard the bay leaf and coriander stalks. Re-cover the cooker to keep the sauce warm.

4. Meanwhile, preheat the oven to 180°C/350°F/Gas 4. Wrap the tortillas in foil and heat in the oven for 10–15 minutes until hot. (Alternatively, wrap in cling film and warm in a microwave on HIGH for 30–45 seconds.)

5. Use two forks to shred the steak, then stir the meat into the sauce and season with a little more salt and pepper, if you like.

6. To assemble a burrito, spoon the beef filling down the centre of one tortilla, using a slotted spoon. Add any or all of the toppings, if you like, and sprinkle with coriander leaves. Roll up the tortilla, then repeat to make 7 more burritos.

7. Serve hot.

If you’re looking for more delicious slow cooker recipes Beverley LeBlanc’s I Love My Slow Cooker is a must have for your kitchen.

I Love My Slow Cooker

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I Love My Slow Cooker by Beverly LeBlanc
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