Slow-cooked dukkah beef with root mash
Nutrition Info.(per serve)
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) kumara, chopped
2 parsnips, chopped
2 medium potatoes, chopped
2 tablespoons olive oil
¹/³ cup chopped fresh parsley, to serve
Total fat 23g
Saturated fat 7g
Dietary fibre 13g
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.