Dinner time. I’m not sure what it is about this time of the day that turns our usually peaceful household into a little crazy town, but it certainly is often the most busy and chaotic time of day for us. I love a good meal I can prepare earlier in the day and pop in the slow cooker to do it’s thing, making this busy time of day a little calmer once again!
This stunner of a casserole is beautifully rich and uses pureed kumara and grated pumpkin/carrot to thicken the sauce. It is also packed with grated veggies and is incredibly versatile…you can throw any in any extra veggies you have on hand such as mushrooms, carrots, peas, capsicum, etc! I hope you enjoy it as much as we do…
Gluten, dairy, refined sugar, nut and egg free, paleo option.
1kg beef (blade, rump or chuck), diced
1 red onion, diced finely
3 cloves garlic, crushed
1 tsp each of celery seeds, ground cumin & salt
2 cups grated pumpkin
1 – 2 grated carrots (roughly 1 cup)
3 cups chicken bone broth / home made stock
4 Tbs organic gluten free tamari soy sauce (use coconut aminos for paleo)
1 small / 1/2 a large orange kumara, cut into small chunks
1 handful of fresh / 1 Tbs dried thyme
1. Cook diced beef in 2 – 3 batches in a fry pan over a high heat to brown quickly, then pop into the slow cooker.
2. Boil kumara over a high heat until very soft, drain, then pour chicken stock over it and puree. (You might like to start step 3 while the kumara is cooking).
3. Cook onion and garlic on a low – medium heat until cooked through (using the same pan), then add celery seeds, ground cumin, salt, tamari or coconut aminos, grated pumpkin and carrot and cook for a few minutes, then add the kumara & broth puree.
4. Pour the broth mixture over the beef in the slow cooker and cook for around 6 hours on low, then flick to warm until you are ready for dinner.