This is my slow cooker version (slightly healthier and allergy friendly!) of a very old family recipe. My Great Gran, who was born in 1901 passed it on to my Nanna, then down to my mum and now me … pretty sure that it is not in any way authentic – but it is delicious and so easy to make!
- 800-1000g casserole beef (chuck steak, gravy beef etc, any of the cheaper cuts work well)
- 2 tbps tomato paste
- 3 tbsp coconut aminos (or soy sauce)
- 1/4 tsp each onion and garlic flakes
- 1 tbsp vegemite (or a miso paste)
- 1 cup hot water
- 1tbsp Orgran gravy powder (or 1 cup of hot homemade red meat gravy)
- 4-5 diced potatoes (I prefer 1 very large sweet potato)
- 3-4 diced carrots (skin on too – saves time!)
- 2 cups frozen peas (or green beans)
Place vegetables, except peas or beans, in the bottom of the slow cooker.
Add meat to the top.
In a separate container (I used a mixing jug because it pours well) mix together the sauce, paste, water, powder and flakes and stir in the vegemite until it has dissolved.
Mix well and pour over the meat and veg. Replace lid.
Cook on low for 6 hours.
1-2 hours before the end of cooking time, stir in the peas and return lid.
Remove lid and use 2 forks to pull apart the meat, then stir well.
Serves about 6-8 adults. Can be frozen but the potatoes tend to be a little floury after defrosting. Keeps well in the fridge for a few days for lunch leftovers though 🙂
Delicious on a cold wintery day – enjoy!