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Easy-As Beef and Veg Crock Pot

This big ol’ slow-cooker/crock pot is awesome if you have a late day at work or training, because you just throw it all on in the morning ready for when you get home!

The recipe will feed a few hungry mouths, but extra leftovers can be stored in the fridge for a few days or frozen for weeks. So, this makes for a good Sunday meal prep.


  • 500g-750g diced beef

  • 700g passata

  • 1 can of diced tomatoes

  • 1 parsnip, peeled and diced

  • 2 carrots, peeled and diced

  • 1 large brown onion, diced

  • Few handfuls of chopped leeks

  • Several stalks of celery, diced

  • Medium sweet potato, cut into chunks

  • Kent or butternut pumpkin, cut into chunks

  • 2 cups of white or purple cabbage, chopped

  • 2 teaspoons of mixed herbs

  • 2 teaspoons of smoked paprika

  • 2 teaspoons of fine sea salt

  • 1 teaspoon of pepper

  • 2 bay leaves


  1. Combine all ingredients in a slow cooker, give it a big stir

  2. Cook on low for 6-12 hours

  3. Remove the bay leaves and serve hot

This meal is great just by itself in a bowl, or on top of a bed of quinoa.

Side note: If you’d prefer the sauce to be thicker than it is, you can mix two tablespoons of coconut or tapioca flour in a cup with a little bit of water until it forms a paste, then add this to the pot and stir through for a minute – voila!

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