Nothing beats coming home to tantalising smells, knowing that your dinner is already made.
Slow Cookers are Winter's best friend. I have just made this delicious stew from "I Quit Sugar's Slow Cooker Cookbook". The ebook is currently on special for $9.50 and can be purchased online by clicking here.
Grounding Beef and Roots Stew (I Quit sugar Slow Cooker)
ServeS Preparation time: 10 minutes Cooking time:
8 1/2 hours on low
4 1/2 hours on high
Sarah talks often about Ayurvedic healing, which focuses on balancing imbalances. You can read more here. For anyone who finds themselves agitated, anxious or “brittle”, this recipe is fabulous - hearty meat dishes and root veggies are best for you.
500g beef chuck steak, cut into large cubes
1/2 teaspoon sea salt
Freshly ground black pepper
1 medium brown onion, cut into wedges
2 cloves garlic, crushed
2 1/2 cups Chicken Stock (or store-bought chicken stock) In the morning:
1/2 cup red wine
extra water, if required
2 medium carrots, halved and cut into quarters, lengthways
2 medium parsnips, halved and cut into quarters, lengthways
1 large swede, cut into wedges
freshly chopped parsley, to serve
Place beef in the slow cooker insert, season with salt and pepper. Add onion, garlic, stock and red wine. Cover and cook on low for 7 1/2 hours or high for 3 1/2 hours.
If the meat looks like it’s drying out add 1/4 - 1/2 cup extra water or stock. Add vegetables. Cover and cook on high for 1 hour or until vegetables are tender when pricked with a fork. Serve the meat and root veggies with fresh parsley.
One serve steamed greens per person (green beans work well).