So, some say that the first tentative step to becoming ‘old’ is buying your first slow cooker. They also say that you know for sure when you fall in love with it. If this is true, then I am old.
Although the sun has been out and spring is in the air, the temperature is still a little nippy in the UK and a warm and hearty meal has still been in order. The thing that makes this recipe especially suitable, is just how easy it is! In addition, a good deal of speedy veg is incorporated, which enables it to meet any tasty yet nutritious expectations!
You will need:
Lean diced beef (although you can of course use any meat you wish)
A tin of chopped tomatoes
Salt & Pepper
Herbs (I used oregano, parsley and some rosemary)
Garlic (I used a few sprays of the Garlic Frylight for ease)
Onions (I used red onions)
2 x stock cubes (I used a beef and a vegetable)
Optional first step is to fry the beef in a hot pan to seal it. Without doing so, this recipe is still rich in flavour, but if you prefer to and have the time, sealing the meat can enrich the flavour further.
Add the beef to the pot.
Chop the onions, carrots and green pepper into chunks and then add to the pot. A rainbow array of lovely colours.
Break up the stock cubes and sprinkle over the contents. Next, add a good pinch of salt, pepper, garlic, a good heavy splash of Worcester sauce and then as many herbs as you fancy.
Empty a tin of chopped tomatoes into the pot and mix together. Then add just enough water to cover the ingredients.
And that is the preparation all done. Cook the mixture on low for a minimum of 4 hours or, if preferred, on high for a minimum of two.
When ready, boil some rice to the packet instructions, drain and serve. Easy, tasty and filling.
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