Slow Cooked Beef Quesadilla

Name: Slow Cooked Beef Quesadilla
Ingredients: 600-800g grass-fed beef chuck roast; 1tbsp olive oil or ghee; 1 brown onion, finely sliced; 3 garlic cloves, minced; 2 tsp chipotle powder (more if you like heat); 1 tsp dried oregano; 1 tsp sea salt (adjust to taste); 1 tbsp apple cider vinegar; 500mL beef bone broth; 2 full tsp Chief Organic Beef Liver Powder; 1 red capsicum, finely diced; 1⁄4 red onion, finely diced; Handful fresh coriander, chopped; Squeeze of lemon juice; Pinch of sea salt; 1 cup (240g) sourdough discard (100% hydration); 3⁄4 cup (90g) plain flour or spelt flour; 1 tbsp olive oil; 1⁄2 tsp sea salt; 2–3 tbsp water, as needed

Updated on April 24, 2026 • Time to read: 1 minute

By Holist

Slow Cooked Beef Quesadilla

Holist

This slow-cooked beef isn’t just comfort food —it’s functional fuel. Made with collagen-rich bone broth, anti-inflammatory spices, and a generous dose of Chief Organic Beef Liver Powder, it’s designed to support gut repair, healthy digestion, and boost your bodies iron stores.

The slow cooking process makes the beef incredibly tender and easy to digest, while the liver powder adds nature’s most bioavailable source of iron, B12, and fat-soluble vitamins — key players in energy production, and mental clarity. Topped with a fresh capsicum salsa for vitamin C and extra gut-loving enzymes, this is a deeply nourishing, real food recipe your body will thank you for.

Ingredients

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600-800g grass-fed beef chuck roast
1tbsp olive oil or ghee
1 brown onion, finely sliced
3 garlic cloves, minced
2 tsp chipotle powder (more if you like heat)
1 tsp dried oregano
1 tsp sea salt (adjust to taste)
1 tbsp apple cider vinegar
500mL beef bone broth
2 full tsp Chief Organic Beef Liver Powder

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1 red capsicum, finely diced
1⁄4 red onion, finely diced
Handful fresh coriander, chopped
Squeeze of lemon juice
Pinch of sea salt

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1 cup (240g) sourdough discard (100% hydration)
3⁄4 cup (90g) plain flour or spelt flour
1 tbsp olive oil
1⁄2 tsp sea salt
2–3 tbsp water, as needed

Directions

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Preheat oven to 150°C (320°F)
Cut beef into 4 large chunks. Heat oil in a heavy-based pot (like a Dutch oven) over medium-high heat. Sear beef on all sides until browned. Remove and set aside.
In the same pot, add onion and garlic. Sauté for 2–3 mins. Add all spices and salt.
Stir to coat and toast spices until fragrant (1 min).
Return beef to the pot. Add apple cider vinegar, broth, and beef liver powder.
Cover with lid and transfer to oven. Cook for 3–3.5 hours or until beef is fork-tender and easy to shred.
Once done, shred beef with forks and mix back into its juices.

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Combine everything in a small bowl. Set aside.

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Mix all ingredients together into a soft dough. Add water slowly until dough is pliable but not sticky.
Rest for 10–15 mins (or longer in the fridge if prepping ahead).
Divide into 6 balls, roll each into a thin round.
Cook in a dry hot pan for 30–60 seconds per side until puffed and golden spots appear.

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Lay your tortilla flat. Add a handful of shredded beef, a spoon of capsicum salsa, and a sprinkle of cheddar on one half.
Fold over.
Fry quesadilla until golden and cheese is melted (2–3 mins each side).
Slice and serve hot!

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