This is an ideal dish for me – really quick to throw together; a nice slow long cook that you can forget about while you get on with your day; protein and nutrient packed; perfect for making double and freezing; and of course tasty! Its a perfect winter dish, but to be honest, I could eat it any time of year.
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 480 minutes |
| Servings |
-6
|
Ingredients
- 4 tbsp oil (coconut rapeseed, sunflower) or ghee
- 2 lbs Beef cubed
- 1/2 cup almond flour
- 4 carrots sliced
- 3 sticks celery sliced
- 2 onions sliced
- 3 cloves garlic crushed
- 2 cups red wine
- 2 cups broth or stock
- 2 tins crushed tomatoes
- 1.5 lbs sweet potatoes
- 1 lb mushrooms sliced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3/4 tsp dried rosemary
- 1/2 tsp dried marjoram
- 2 bay leaves
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to 130oC, or set the slow cooker to low.
- Coat the beef in the flour.
- Brown the beef in a large casserole dish with some of the oil, then remove and set aside.
- With the remaining oil, sauté the carrots, celery, and onion for about 5 minutes in the same dish, then add the garlic for the last minute or so.
- Add the rest of the ingredients, including the beef, to the pot and cook for about 8-10 hours (or for a shorter period at a higher temperature if you don't have the time).
Share this Recipe
