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Written by Lisa Moloney on July 11th, 2017

CHUCKING IN THE CHUCK AND FEEDING A CROWD

Cooking for a crowd of hungry males has been my challenge for the last few weekends as everyone seems to gravitate to my kitchen looking for a protein kick to fill them up before heading off to watch the big rugby games. Lucky for me mEAT Magazine came to the rescue along with my trusty slow cooker which has taken all the stress out of that phrase I hear so often… ‘I’m starving, what can I have to eat before I go out?’

I needed something tasty, nutritious and cost effective that I could easily chuck into the slow cooker on Saturday morning that would feed a crowd later in the day with perhaps just a little left over for me! Pulled beef nachos from the latest mEAT Magazine seemed the perfect choice. Especially as it was utilising chuck steak - perfect for the slow cooker and just happened to be on special too, making this such a cost-effective recipe. The kidney beans added extra protein and a vegetable element, and the addition of a green salad added freshness to the rich pulled beef.

I had never cooked with chuck steak before and was pleasantly surprised to taste the intense flavour it provided and how easily it pulled apart allowing the beef to become totally immersed in the delicious caramelised sauce. Topped with a creamy dollop of sour cream and served with crunchy corn chips I had all the textures ticked off which really made this dish a winner. And a winner it was with all those who gathered in my kitchen, ate and departed for the rugby, leaving me with my own bowl of deliciousness to quietly eat in my own personal fan zone in front of the fire and the TV. So the rugby may not have been the winner of the night but the Pulled Beef Nachos certainly was!

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