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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Slow-cooked beef cubes seasoned in coriander and cooked in a traditional borscht with carrots and shredded cabbage. Prepare the ingredients ahead and freeze, so you can just pop them in the crockpot or slow cooker when you’re in a rush. So easy!
1 In a freezer bag, place beef, coriander, pepper, salt, bay leaves and half of the oil, half of the garlic and half of the parsley.
2 In a pan, heat remaining oil and cook onion until softened. Set aside to cool. In a second freezer bag, place onion, carrot and kumara.
3 In a third freezer bag, place beetroot, cabbage and remaining garlic and parsley.
4 In a jug, combine tomato paste, stock and 1 cup water. Pour into a fourth small freezer bag.
5 Seal each bag, shake to combine ingredients, flatten to remove air, and clearly label. Place flat in the freezer together.
6 Two hours before cooking, remove all bags from freezer. When the two hours is up, preheat slow cooker for 5 minutes on low. Empty in the contents of the freezer bags – meat first, then two bags of veges then sauce. Add 1½ cups boiling water. Use a large spoon to break up the ingredients a little.
7 Cover and cook for 7-8 hours. Adjust seasoning. Serve with sour cream and fresh herbs.
Make it gluten free: Check ground coriander, tomato paste, stock and sour cream are gluten free.
Handy hints for slow-cooker freezer bags
Make sure you use proper freezer bags.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 455 cal
Kilojoules 1900 kJ
Total fat 18 g
Saturated fat 5 g
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