This recipe creates a quick and nourishing meal and is ideal to place in the slow cooker.
Although, it can easily be cooked in a large pot on the stove on low heat.
I normally chop everything up in the morning while juggling making breakfast or completing the tidy up post breakfast (which takes me a maximum 10mins). Once chopped and turned on, then voila dinner is ready by the end of the day!
INGREDIENTS
500g of organic/grass fed beef stew meat (ask butcher for their ideal cut to slow cook at the time)
- 1 brown onion- diced
- 2 fennel bulbs cored and thinly sliced
- 1 tbsp. good quality butter
- 2 carrots diced
- 1 parsnip diced
- 2 cloves of garlic crushed
- 1 red pepper diced
- 3 cups of bone broth (refer to bone broth recipe)
- 1 tsp. of fennel seeds
- 2 tbsp. of tomato paste
- 1 tsp. of paprika
- 2 bay leaves
- 1 tsp. of thyme
METHOD
- Chop and dice all ingredients. Given ‘mummy and life’ time contraints this part, I do very rough and quick- definitely not perfect sizes.
- I do ensure I cut the garlic first and allow it to sit on my chopping board while I dice the rest of the vegetables. This allows the ‘allicin’ the garlic’s active healing properties, to ‘activate’.
- I then place all ingredients into the slow cooker on low heat and cook for 8 hours.
- Once ready, I normally serve with mashed potato- sweet or white- depending on what I have in the cupboard and
- A big serve of steamed seasonal green
Enjoy this dinner and having the left overs for lunch the next day (in a flask- if out)
With love,
Jodie x
