Autumn Beef & Vegetable Stew
Calories 500kcal
Ingredients
- 1.5 kilograms beef (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- 1/2 cup ghee (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- 1 white onion (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- 4 cloves garlic
- 1 can chopped tomatoes (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- 1 cup broth (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 teaspoon coriander seeds (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- 1 teaspoon ground turmeric
- 2 bay leaves
- 2 cinnamon sticks
- 1 1/2 teaspoons salt (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- freshly ground black pepper (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
- 1 rutabaga (medium/ large
- 5 medium zucchini (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
Instructions
- Preheat the slow cooker (crockpot) to high.
- You will need to use a large 6 quart slow cooker or halve the recipe to fit the ingredients into a smaller slow cooker.
- Using a paper towel, pat dry the braising steaks and season with salt and pepper from both sides.
- Place two to three steaks at a time in a hot pan greased with 1/4 cup of ghee...
- ...
- and seal until lightly browned all over.
- When done, transfer each batch into the preheated slow cooker.
- Meanwhile, peel and dice the onion and garlic.
- Place in a pan greased with the remaining ghee and cook until fragrant and lightly browned.
- Add the tinned tomatoes, broth, paprika, cumin, ginger, chili powder, ground coriander seeds and turmeric.
- Mix and cook briefly.
- Pour into the slow cooker over the meat.
- Add the cinnamon sticks and bay leaves.
- Cover with a lid and cook for 3 hours before adding the rutabaga.
- Meanwhile, peel and dice the rutabaga.
- After the meat has been cooking for 3 hours, use a spatula to push the meat on one side of the slow cooker and add the diced rutabaga.
- Cook for another hour before adding the zucchini.
- Meanwhile, dice the zucchini (I used zucchini and marrow squash).
- After an hour, add the zucchini on the same side with the rutabaga and mix briefly to cover with the juices.
- Using tongs, remove the bay leaves and cinnamon sticks (or remove after the meal is done).
- Cook for another 2 hours.
- The stew is cooked when the rutabaga and zucchini are fork-tender.
- Season with more salt and pepper if needed.
- Enjoy!
Nutrition
Calories: 500kcal
Originally posted 2019-02-20 17:51:21.
