Return to blog

Nanna’s Slow Cooked Beef Casserole

Nanna's Slow Cooked Beef Casserole By Alice Nicholls, The Whole Daily INGREDIENTS 2 tsp coconut oil 1 large brown onion, diced 2 garlic gloves, chopped finely 2 carrots, diced 3 s...

Nanna’s Slow Cooked Beef Casserole

Nanna's Slow Cooked Beef Casserole
By Alice Nicholls, The Whole Daily

INGREDIENTS

  • 2 tsp coconut oil
  • 1 large brown onion, diced
  • 2 garlic gloves, chopped finely
  • 2 carrots, diced
  • 3 stalks of celery, diced
  • 500 g of grass fed casserole steak OR chuck steak, chopped into chunks
  • 1 x 450 g can chopped tomatoes
  • 2 tbs tomato paste
  • 1 cup dry soup mix (around $2 from supermarket and is a mix of yellow/green split peas and barley)
  • 1 sprig of fresh rosemary or 2 tsp dry rosemary
  • 1/2 tsp salt
  • freshly cracked pepper
  • 3 cups hot water
  • 2 cups baby spinach

METHOD

1. In a frypan over medium heat, fry the onion in the coconut oil until it becomes transparent. Add the carrot, garlic and celery and fry until they all soften (about 5 minutes).
2. Add this to a slow cooker or large heavy based saucepan over the lowest heat, along with all of the remaining ingredients (except for the spinach). Allow to slow cook for at least 6 hours.
3. Stir though spinach right before serving. Serve on a bed of sweet potato mash or cooked quinoa.