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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 4 |
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I've adapted this to reduce the fat content (I don't brown the meat first) and to cook it in a slow cooker. Its very quick and esy to prepare and the sauce is really flavourful. Ingredients:
500 g stewing beef, cubed |
3 roasted red peppers, from a jars, rinsed and chopped (or 1 raw chopped) |
1/2 teaspoon ground ginger |
1 teaspoon chili powder |
1 (450 g) can chopped tomatoes |
1 (235 g) jar mixed mushrooms, drained and rinsed (or 125g fresh mushrooms sliced) |
1 tablespoon worcestershire sauce |
2 tablespoons sugar |
2 tablespoons red wine vinegar |
2 garlic cloves, chopped (or 1 tsp of preprepared chopped garlic from a jar) |
1 bay leaf |
2 teaspoons cornflour |
Directions:
1. Put the beef in the crock pot.
2. Add all the other ingredients.
3. Stir and cook on low for approximately 8 hours.
4. Mix the cornflour with a little water and add to the casserole, stirring.
5. Leave for a couple of minutes to let the sauce thicken.
6. Serve with rice or Ebly.
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