Don’t know about you, but with the weather turning cooler, we are reaching for the slow cooker. We’re all about healthy simple options and a slow cooked meal serves this up in spades. You can throw it all together in the morning, and when you come home – voila! Dinner is served.
Melanie Lionello has come up with this recipe that uses a packet of Just Veg Carrot shed – an easy way to boost the veg content of your one pot wonders without the prep. At Just Veg, we take nutrient packed carrots that are perfect – just a bit wonky – and give them new life as carrot shred and carrot sticks.
As an added bonus this recipe is freezer friendly – so make up a big batch and then freeze for those nights when life is too hectic to cook!
Prep Time 15 minutes / Cooking Time 5 to 9 hours / Serves 5 / freezer friendly
1 pkt Just Veg. Carrot Shred
Olive oil for frying
1kg gravy beef, diced
500g baby potatoes, halved or quartered
500mL beef stock
2 garlic cloves, minced
1 large red onion, peeled and sliced
2 tsp dried thyme
2½ Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 Tbsp smoked paprika
3 bay leaves
1/3 cup plain flour
Parsley to serve
(salt, pepper and other seasonings to taste)
Coat beef lightly in flour and pan fry in a little olive oil.
Turn each piece and cook until golden.
Transfer cooked beef and all other ingredients except the parsley into your slow cooker.
Stir to combine and replace the lid and cook on HIGH for 4½ hours, or on LOW for 8-9 hours.
Stir half way through if you are home.
Once cooked, remove the bay leaves and serve with fresh parsley