Perth had had such a mild start to summer this year …. But in the last 3 days summer has really hit. Today it is 42C. Yuck. I have to confess that I’m a little grumpy and short on patience in this weather.
So there’s no chance of me turning on my oven or standing in front of the stove. We are out for most of the day but still want to come home to a nourishing dinner that doesn’t bust our budget …. Slower cooker to the rescue!
I actually timed myself, just out of interest, and it took me 6 minutes to get this dinner on, and it’ll take another 5 mins about an hour before I serve. Nice!
- 800g-1kg gravy beef
- 1.5 cups beef stock
- 400g tin chick peas, drained and rinsed
- 4 large carrots
- 2 tsp onion flakes
- 1 tsp garlic flakes
- 1 tsp minced ginger
- 1 tsp minced chilli
- 4 tbsp coconut aminos (or soy sauce)
- 1 tsp maple syrup
- good pinch salt
- 1.5 heads of broccoli, broken into florets
Chop carrots and place them into the bottom of the slow cooker with the chic peas.
Place the beef on top of the vegetables.
Mix together all other ingredients (except the broccoli) and pour over the top of the beef.
Place the lid on the slow cooker and set to low for 6 hours.
Remove the lid and use a fork to pull apart the beef, then stir in the broccoli.
Return the lid and cook for a further 2 hours before serving with brown rice.
On days when I am going to be out and won’t be around to add in the broccoli 2 hours before the end, I simply steam the broccoli and stir it through before serving.
Serves about 8.