As the nights become a little chillier, it is a great time to pull out the slow cooker and get your best stews and casseroles cranking. Slow cooked meals are fabulous at this time of year as they can offer so much goodness to boost your health and wellbeing as the winter lurgies approach, provided you choose the right meats and good quality fresh produce to create your slow cook sensation.
Here is one of my favourite slow cook recipes that is chock full of nutrients to boost your wellbeing as well as tasting absolutely amazing, so use it to get your groove on.
3 carrots, peeled and sliced
4 celery sticks, sliced
2 onions, chopped roughly
4 garlic cloves, sliced
4 osso bucco steaks (the more marrow the better)
2 tbsp ghee or coconut oil
1/2 cup tapioca flour (or plain flour)
2 cups of beef stock
3 tins of diced tomatoes
4 sprigs of fresh thyme and oregano
1/2 cup kalamata olives (optional)
Salt to taste.
Heat 2 tbsp of ghee or coconut oil over medium heat, in a large frying pan.
Lightly coat the osso bucco steaks in the flour, dusting off excess prior to placing them in a frypan. Turn steaks until sealed (browned) on all sides and then remove them from the pan.
Add carrots, celery, onions and garlic to the pan and sautee until onion turns clear (5-6 minutes).
Add tinned tomatoes and beef stock to the pan with a decent sprinkle of salt and mix together, cooking for another 5 minutes.
Place the meat into the slow cooker and pour over the veggie sauce, ensuring the meat is fully immersed. Add more stock if needed.
Place the thyme, oregano and olives into the slow cooker and then close the lid.
Cook on low for 8 hours or high for 6 hours.
Serve on a bed of cauliflower, pumpkin or potato mash with a side of steamed greens.