Steps
- Cut 2kg of beef chuck roast into four pieces; season with salt and pepper. Heat half of 2 tablespoons of olive oil in a heavy skillet over high heat. Brown for about 1½ minutes per side; remove.
- Add the remaining oil, 4 minced garlic cloves, 2 diced yellow onions, and 1 large seeded diced red bell pepper. Cook for 2-3 minutes, until lightly browned.
- Add ½ cup of beef broth to the skillet; simmer for 30 seconds, scraping up browned bits. Transfer to a slow cooker.
- Add 800g of canned kidney beans, drained, 800g of canned crushed tomatoes, ¼ cup of tomato paste, and 1 cup of beef broth.
- Stir in 1 tablespoon of ground cumin, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of dried oregano, 1 tablespoon of smoked paprika, and 1 teaspoon of cayenne pepper. Season with salt and pepper; add the beef.
- Cover and cook on low for 8 hours, until fork-tender. Remove the beef and shred with two forks.
- Mix 3 tablespoons of cornstarch with ¼ cup of beef broth. Stir into the sauce, return the beef, and cook on low for 20 minutes, until thickened. Adjust seasoning.