May 16, 2010 § 1 Comment
I absolutely love slow cooker meals for Autumn/Winter. They’re so easy, they warm the house up and they’re really nourishing in the cooler weather. This recipe makes about 6 good sized serves, so it’s great for our family of 4 because it means 2 serves go into the freezer for another night, or into the fridge for lunch the next day.
Now before I begin the recipe, a word on the meat: as slow cooking tenderises meat to the extreme I prefer to cut the meat into larger chunks so it doesn’t fall apart and totally disintegrate when finished cooking. I also don’t bother with browning because I think that defeats the purpose of a slow cooker (one more step, my love affair with the slow cooker is based on the fact that I can whack ingredients into it, put the lid on.. and then come back in 6 hours to a delicious nutritious meal). That’s just me though.
A note on the stock too, if you get lazy and don’t want to make stock then a good MSG-free alternative is to add about 1.5 tablespoons of Vogel’s Herbamere to hot water and use that instead, same quantity. Herbamere works great as this substitute and can be used for seasoning too. You can get it in the health food aisle of most supermarkets.
I also prefer to use sweet potatoes whenever I can instead of ordinary potatoes for the simple reason that they’re lower GI and my toddler will eat them, but will not eat regular potatoes. 😉
Okay, so the recipe.
Into the slow cooker, chuck in:
- 2 sweet potatoes, diced to a medium size
- 1 onion, diced thinly
- 3 garlic cloves, crushed and sliced thinly
- 2 tsp sweet paprika
- 500g gravy beef, diced into large’ish chunks
- 200g (or about 8) mushrooms, sliced chunky
- about 1/4 cup tomato paste
- 1 1/2 cups homemade stock – beef or vegetable
- 1 x 250g tub sour cream
- salt and pepper to season
Give it a bit of a mix, put the lid on and cook on low for 6-8 hours or on high for 4.
Serve with steamed quinoa, rice or even pasta makes a nice change.