This dish is perfect for cold winters nights in front of the fire. Make it in the morning, leave it cooking away all day and when you return home, the beef should be melt-in-the-mouth tender.
If you are short of time, you don’t have to brown the onions and beef before putting in the slow cooker. But you will get a better overall flavour if you do.
- 400g of stewing beef
- 1 tbsp oil
- 2 onions, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- a small bunch of coriander (stalks chopped finely, leaves shredded)
- 1 tsp turmeric
- ½ tsp ground ginger
- 1 stick of cinnamon
- a pinch of pepper
- juice of 1 lemon
- 1 tin of chickpeas
- 1 tin of chopped tomatoes
- 2 large carrots, chopped into cubes
- 500ml beef or chicken stock
- Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over (you may need to do this in batches). Tip the browned meat into the slow cooker.
- Heat the remaining oil again in the frying pan and fry the onions for 5 minutes. Add the garlic, coriander stalks, turmeric, ginger, cinnamon and black pepper and stir for another 2-3 minutes. Tip the mixture into the slow cooker.
- Add the drained chickpeas, carrots, tinned tomatoes, lemon juice and the stock. Mix everything well together, put the lid on the slow cooker and leave for around 8 hours on low.
- Check the seasoning before serving and serve with the coriander leaves scattered on top
316 calories | 24g protein | 9g fat | 16g carbs