Slow Cooker

Slow Cooker Sweet-and-Sour Beef

15 min prep

380 min cooking

Serves 4

Difficulty 1/5

With simple family-friendly flavours, this slow cooker beef can be served in a variety of ways depending on what is in your fridge and pantry. Double the recipe to have leftovers for fast and easy meals any night of the week. This versatile beef dish can be served in a variety of ways. For tacos, tuck into warmed flour or corn tortillas with salsa, guacamole, sour cream, Tex-Mex cheese and shredded lettuce, or try in lettuce cups garnished with shredded carrots and green onions. For tasty sandwiches, serve in toasted buns with your favourite coleslaw. Or, simply serve over cooked rice with steamed broccoli.

Ingredients

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Directions

1. Trim excess fat from the meat to your taste. Starting at the thicker end of each piece of meat, make a cut in between the meat and the fibrous silverskin, lifting the fat and silverskin away from the meat while you trim along the strip of meat. (Tip: Grip the silverskin with a paper towel to prevent slipping.). Discard the trim. Cut meat crosswise into 1½-inch (4 cm) pieces. 2. Combine chili powder, salt and pepper in a large bowl. Add beef pieces to bowl; toss to evenly coat. 3. Heat 1 tbsp (15 mL) oil over medium-high heat in a large nonstick skillet. Brown beef in batches, turning and adding remaining oil as needed, until browned on all over. With slotted spoon, transfer to a 4- to 5-qt (4 to 5 L) slow cooker. 4. Return skillet to medium heat. Add ¼ cup (60 mL) water, stirring to scrape up any browned bits. Stir in onion, garlic, ketchup, sugar, vinegar, tomato paste, Worcestershire sauce and mustard until smooth. Remove from heat and pour over beef in slow cooker; stir to coat. 5. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours or until beef is fork-tender and sauce is thickened and bubbling.