For when you want something hearty, yet healthy. A great recipe for the slow cooker and perfect for those colder days. Don’t forget to double the recipe if you need lunch for the next day – delish!
Serves: 1
Ingredients
- 35g rump beef steak
- ¼ tbsp extra virgin olive oil
- 1 garlic clove
- 50g onion
- 50g carrots
- 80g sweet potato
- 50g celery
- 100g capsicum
- 50g green beans
- 200g tinned diced tomatoes
- ½ cup four bean mix
- ¼ cup reduced-salt beef stock
- ¼ tsp ground chilli
- 1 tsp smoked paprika
- ¼ tsp ground cumin
Method
- Dice meat into 2cm pieces.
- Wash potato and carrot. Dice into 2cm pieces. Mince garlic, chop onion, celery, capsicum and beans.
- Heat the oil in a large heavy-based saucepan. Add meat and brown slightly. Add garlic, onion, celery, chilli, paprika, cumin and a few pinches of salt. Cook for 5-7 minutes.
- Add potato, carrot, capsicum, green beans, crushed tomatoes, canned bean mix and stock. Bring to the boil, reduce heat and simmer on a gentle heat for 50-60 minutes, checking occasionally.
- Serve and enjoy!
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