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.
Ingredients:
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
Method:
Combine all ingredients in a slow cooker, give it a big stir
Cook on low for 6-12 hours
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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