Recipe beef casserole
(slow cooker)
OK, that's not a pretty picture but believe me, it tasted like awesomeville.
Ingredients: please note, these are
very rough estimates. I probably put more mushrooms and sweet potato in. If it
looks like it doesn’t have enough once it’s all in the slow cooker, just throw
a few more of your favourites in.
1kg round steak
800ml paleo beef stock
4 med carrots
4-5 stalks celery
3-4 Bay leaves
4-5 Thyme sprigs
1/2 cup continental parsley
1lge onion
4 garlic
4 fresh chopped tomatoes
2 cups sliced mushrooms
2 cups diced sweet potato
2tbs apple cider vinegar
1tbs Celtic sea salt
800ml paleo beef stock
4 med carrots
4-5 stalks celery
3-4 Bay leaves
4-5 Thyme sprigs
1/2 cup continental parsley
1lge onion
4 garlic
4 fresh chopped tomatoes
2 cups sliced mushrooms
2 cups diced sweet potato
2tbs apple cider vinegar
1tbs Celtic sea salt
Method
Pour stock into slow cooker and turn on to low setting. Chop
all vegetables. Cube steak into bite sized pieces. Peel and crush garlic. Place
vegetables, meat and garlic into slow cooker. Place bay leaves, parsley and thyme on
top. Add vinegar and sea salt. Cook on low covered for 8 hours (I put it on
early in the morning). Increase to high and cook uncovered for a further two
hours. Stir every few minutes as this releases the steam and helps the liquid
to reduce. Remove the Bay leaves and thyme sprigs. Serve.
This recipe makes about 4 litres. Enough to feed a bloody big family or a few smaller ones.
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