Ingredients
- 1kg stewing beef, cubed (grass-fed is preferable)
- 2 Tbs garlic-infused olive oil or regular olive oil
- 5 small potatoes, cut into quarters (red potatoes go nicely)
- 3 baby carrots cut into halves (or 2 medium carrots)
- A handful of green beans
- 2 red capsicums (red peppers), chopped
- A can of tomatoes
- 2 tsp dried oregano
- 2 tsp dry rosemary
- 1 bay leaf
- 2 Tbs tamari
- Water (see directions)
- salt and pepper
Method
- In a frying pan, brown the beef in the oil and add salt and pepper as it cooks. Once browned, set it aside.
- Prepare the vegetables and place into the bottom of the slow cooker. If you want the food to be ready sooner, cut the vegetables smaller. Put the meat on top of the vegetables, then add the herbs, tomato, and bay leaf, plus the tamari.
- Add water to the slow cooker until the meat and vegetables are just covered.
- Turn on the slow cooker, and choose your timeframe – you can cook it for whatever time suits you, since this mixture works for short or long durations and only gets tastier the longer it cooks. You can tell if your food is cooked enough to eat if the water is boiling – it will be ready or nearly ready.
- Once cooked, remove the bay leaf, and if there isn’t much gravy, remove some carrot, potatoes and tomato mixture and a bit of broth, and put into a blender. Add a tablespoon of tamari to the blender, and make a gravy.
- Use salt and pepper before serving if desired.
