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SLOW COOKER BEEF AND VEGETABLE CASSEROLE


Gluten Free, Dairy Free, Refined Sugar Free

Bailey - "This humble casserole has been a cherished family favourite of mine since childhood. My grandad would prepare ample servings, and we eagerly awaited the moment he’d let us devour as much as we pleased. His praises for its nutritional value may have sparked my early interest in food and nutrition. It’s delicious served with focaccia or sourdough bread to help mop up the gravy."


Ingredients:

500g beef rump steak, cut into cubes

1 x 400g tin diced tomatoes

1 carrot, peeled and sliced

½ cup frozen baby peas

1 cup beef stock

2 tbsp tomato paste

2 tbsp tamari sauce (or soy sauce if not GF)

1 tsp dried mixed herbs

salt and pepper


Method:

• Place all the ingredients into the slow cooker and stir until combined.

• Cook on high for 4 hours or on low for 8 hours until the meat and vegetables are

tender.

• If you would like to thicken the sauce, then make a slurry by mixing a tablespoon of cornflour in a little water and stir through 20 minutes before serving.


Serves: 4

Prep Time: 10 minutes

Cooking Time: 4–8 hours

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