Slow-Cooker South-Western Pulled Beef

Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow-cooker. Drain fat.

Reduce heat to medium. Add broth, tomatoes, onion soup mix, tomato paste, chili powder, cumin, black pepper and cayenne to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.

Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds. Makes 13 cups (3.25 L)

HOT BEEF SANDWICHES

Heat pieces of shredded beef in the microwave or skillet. Spoon over split buns and top with ready-made coleslaw OR pan-fried onions and pickled jalapeno peppers. Serve with a green salad or raw veggies and dip.

QUICK QUESADILLAS

Place ½ cup (125 mL) shredded beef on half of a large flour tortilla; garnish with grated Cheddar cheese and pickled jalapeno peppers. Fold the tortilla; repeat with 3 other tortillas. Cook until golden brown at 400°F (200°C) on a baking sheet lined with parchment paper, about 8 minutes per side, turning once. Makes 4 servings

TACO TIME

Heat shredded beef in the microwave or in a skillet. Place the meat in taco shells or tortillas and garnish with taco seasonings.

MEXICAN SHEPHERD’S PIE

Mix in a 9 x 13-inch (3 L) dish, 4 cups (1 L) shredded beef, 1 can (19 oz/540 mL) EACH chili-flavoured tomato and kidney beans (drained and rinsed) ) and 2 cups (500 mL) frozen corn. Garnish with 4 cups (1 L) of mashed potatoes (homemade or 1 package / 907 g prepared). Bake at 350°F (180°C) for about 30 minutes.