I often develop my own recipes by altering other people’s. I came across this recipe just before Christmas and it was so delicious I’ve made it twice since! It didn’t need anything changing to make it more delicious and I can’t take the credit so click here to take you to the recipe itself.
It fits with the Simple Start plan and if you’re counting points you just need to point the amount of beef you serve yourself (plus any sides of course).
Although slow cooker recipes tend to be easy anyway, this really is INCREDIBLY easy and gives you an amazing result.
If you have a slow cooker, if you cook nothing else this week, give this recipe a go.
If you don’t have a slow cooker, buy yourself one and then try this recipe!
Top Tip: I used the leftovers (although it was difficult to save any!) as a filling for a wrap to take to work for my lunch.
This is incredibly easy and makes a delicious alternative to a takeaway on a Saturday night. The spice level is medium-hot but this can be altered by adding more/less chillies as desired.
Pro Points: 3 (+ extra for rice)
Simple Start: 0
Preparation time: 10mins
Cooking time: 4-6 hours
- 2 medium/3 small onions
- 4 cloves garlic, sliced
- 1tsp ground ginger
- 1tsp turmeric
- 6 green cardamom pods
- 1/4 tsp ground cloves
- 1 stick cinnamon
- 1 tbsp coriander seeds
- 1/2 tsp dried chilli flakes
- 2 tsp paprika
- 1 each red & green pepper, cut into strips
- 400g lean braising beef
- 400g tin chopped tomatoes
- 200g passata
- Finely chop half of the onions and cut the other half into wedges. Put into slow cooker with the sliced garlic.
- Crush the coriander seeds and break the cinnamon stick in half. Add all the spices to the slow cooker and stir to combine.
- Cut the beef into large chunks and add to the slow cooker along with the peppers, tomatoes and passata. Stir well.
- Cook on low for 4 hours or high for 6 hours until the meat is cooked through.
- Season to taste and serve with brown rice.
Top tip: Make extra and freeze the left-over portions for a great homemade ready meal.