Ingredients
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2 large potatoes, peeled and diced
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3 large celery ribs, chopped
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2 large carrots, sliced o.r diced
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200 g green beans, ends removed and roughly chopped into smaller lengths (approx.7oz)
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3 garlic cloves, crushed
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2 teaspoons dried basil or 2 teaspoons dried herbs
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1 teaspoon smoked paprika
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1 dash salt
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1 dash pepper
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2 cups beef stock (can substitute in up to 1 cup of red wine) or 2 cups water (can substitute in up to 1 cup of red wine)
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400 g crushed tomatoes (14 ounces) or 400 g diced tomatoes (14 ounces)
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1 1/4 kg diced casserole beef (roughly 2 1/2 pounds) or 1 1/4 kg diced lamb (roughly 2 1/2 pounds)
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5 tablespoons plain all-purpose flour or 5 tablespoons gluten-free flour
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2 onions, sliced o.r diced
Instructions
- Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.
- Prepare vegetables and place in the bottom of the crock pot.
- Add herbs,garlic, salt and pepper to the veges.
- Add the meat to the crock pot.
- Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.
- Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.
- NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.