This recipe was submitted by Jen Richards.

Jen is an author, speaker and company director of health food company Rumbles Paleo.

Jen’s mission is to create a new type of epidemic; a world-wide epidemic of conscious minded people who have the strength of mind, body and heart to live in the glorious heights of unlimited potential.

Jen works with energy and enthusiasm in schools and community groups, sharing her strategies, techniques and products to help both children and adults make healthy choices for mind and body. Please visit her at

SLOW COOKER PALEO MEXICAN BEEF INGREDIENTSIvory Tulle Blusher Inspired Shoulder Length Birdcage Veil
1 kg gravy beef or oyster blade steak cut into large chunnks (approx 3cm x 3cm cubes)
2-3 tablesppons cooking fat (butter/ghee/coconut oil)
2 onions cut in wedges
3 crushed cloves of garlic
3 tablespoons Mexican spice mix (available from delis, supermarkets, etc)
2 x 400g tins crushed tomatoes
1 cup tomato passata
2 medium sweet potatoes very finely sliced
2-3 tablespoons of Macadamia or Olive oil
Salt and pepper
Guacamole to serve

Heat a large frypan over medium-high heat on the stove top and melt 1 t ablespoons of your cooking fat.
In two to three batches, brown your meat (see youtube clip for specific instructions). Add more cooking fat as needed.
Once you’ve finished browning your meat, add another tablespoon of cooking fat and fry garlic and onioins on low heat until onion is translucent (approx 4-5 minutes).
Add your Mexican spices and stir through onion and gralic for approx 1-2 minutes. Remove from heat.
Put meat, onion/garlic mixture and remaining ingredients into the bowl of your slow cooker.
Cook on low for up to eight hours or on high for 3-4 hours. The longer the meat cooks, the more tender it will be.
When your meat is finished cooking, get out two forks and shred to pieces.
Serve with sweet potato chips (directions below) and guacamole if desired.

Preheat oven to 180 degrees celcius
Peel and thinly slice sweet potatoes (I used a mandolin to slice mine and get them super thin. The thinner they are, the crispier they’ll bake in the oven).
Toss over oil, salt and pepper and make sure everything is coated well.
Spread out in a single layer on two baking sheets covered with baking paper.
Bake in oven for 20 minutes
Remove and turn over. Bake for a further 20 minutes or until crispy.
Serve with meat and guacamole.