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Winter Warmer Beef and Orange Slow Cook


This may look like a long list of ingredients but don’t be put off. This is quick to put together and certainly worth a place in your slow cooker repertoire. Make this gluten free by thickening with maize cornflour.

If serving with rice, try this tip:   Add one teaspoon DYC White Vinegar to rice cooking water. This make the rice whiter and grains less sticky.

 

Serves 4

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Ingredients

2 onions
2 cloves garlic
2 sticks celery
2 carrots
Thinly peeled rind of 1 orange
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ cup tomato paste
3 tablespoons DYC Cider Vinegar
1 teaspoon ground cumin
1 cup beef stock
750g beef suitable for slow cooking such as chuck, topside, skirt or blade steak or gravy beef
2 tablespoons cornflour
3 tablespoons cold water
4 large handfuls baby spinach

Directions

1
Peel onions and chop finely. Place in the bottom of the slow cooker bowl.
2
Crush peel and chop garlic. Add to onion.
3
Wash and trim celery. Peel and trim carrots. Cut celery and carrots into 1 centimetre cubes. Place on top of onions with orange rind.
4
Mix thyme, rosemary, tomato paste, vinegar, cumin and stock together.
5
Remove fat from meat and cut into 3 centimetre cubes. Place in slow cooker.
6
Pour over vinegar mixture.
7
Cover and cook on high for 4 hours or on low for 8 hours or until meat is tender.
8
Mix the cornflour and water together until smooth. Mix into the meat mixture and cook on high for 10 minutes before serving.
9
Mix in the baby spinach just before serving.
10
Serve with steamed rice, mashed potato or kumara, or crusty bread.