Winter Warmer Beef and Orange Slow Cook
This may look like a long list of ingredients but don't be put off. This is quick to put together and certainly worth a place in your slow cooker repertoire. Make this gluten free by thickening with maize cornflour.
If serving with rice, try this tip: Add one teaspoon DYC White Vinegar to rice cooking water. This make the rice whiter and grains less sticky.
Serves 4
Ingredients
- 2 onions
- 2 cloves garlic
- 2 sticks celery
- 2 carrots
- Thinly peeled rind of 1 orange
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup tomato paste
- 3 tablespoons DYC Cider Vinegar
- 1 teaspoon ground cumin
- 1 cup beef stock
- 750 g beef suitable for slow cooking such as chuck topside, skirt or blade steak or gravy beef
- 2 tablespoons cornflour
- 3 tablespoons cold water
- 4 large handfuls baby spinach
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1
Peel onions and chop finely. Place in the bottom of the slow cooker bowl.
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2
Crush peel and chop garlic. Add to onion.
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3
Wash and trim celery. Peel and trim carrots. Cut celery and carrots into 1 centimetre cubes. Place on top of onions with orange rind.
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4
Mix thyme, rosemary, tomato paste, vinegar, cumin and stock together.
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5
Remove fat from meat and cut into 3 centimetre cubes. Place in slow cooker.
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6
Pour over vinegar mixture.
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7
Cover and cook on high for 4 hours or on low for 8 hours or until meat is tender.
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8
Mix the cornflour and water together until smooth. Mix into the meat mixture and cook on high for 10 minutes before serving.
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9
Mix in the baby spinach just before serving.
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10
Serve with steamed rice, mashed potato or kumara, or crusty bread.
