Slow-cooked dukkah beef with root mash
(at time of publication)
- 650g beef stewing steak, cubed
- 3 tablespoons dukkah
- 1 tablespoon oil
- 2 onions, sliced
- 2 carrots, sliced
- 2 sticks celery, sliced
- ¾ cup red lentils
- 1 portion Rich vege-packed tomato sauce
- salt and pepper
- 3 or 4 (700g) kumarasweet-potatoX, chopped
- 2 parsnips, chopped
- 2 medium potatoes, chopped
- 2 tablespoons olive oil
- ¹/³ cup chopped fresh parsley, to serve
1 Preheat slow cooker on high. Trim the beef of any visible fat and then toss through dukkah. Place in slow cooker.
2 In a frying pan, heat oil over medium. Add onion and cook, until softened. Add to cooker with carrots, celery and lentils, adding tomato sauce last, with ½ cup water. Stir to combine.
3 Cook in slow cooker, on low, for 8 hours. Season to taste with salt and pepper.
4 Half an hour before serving, in a saucepan of salted boiling water, cook root vegetables, until tender. Drain. Mash roughly with olive oil. Season with pepper.
5 Serve the beef and veges with mash and fresh parsley.
Make it gluten free: Check dukkah and mustard, if using, are gluten free.
You could add a couple of tablespoons of wholegrain mustard for more flavour.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 13g
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