Slow Cooked Beef and Peppers
Slow Cooked Beef and Peppers is a wonderful idea for dinner when I don't really know what to cook (and fresh peppers and mince in the freezer are always in my kitchen). It is a bit like a goulash and a bit like pasta sauce. But. y family adores it with a creamy mashed potatoes on the side.
Equipment
- a deep non stick pan or a slow cooker
Ingredients
- 500 g 5% beef mince
- 1/4 leek - green leaves finely chopped
- 1 grated carrot
- 1/2 a grated courgette
- 1 red pepper or 1/2 red, 1/2 yellow for colour, cut in stripes
- 400 ml low FODMAP chicken stock
- salt pepper to taste
- Can also add: paprika smoked paprika - mild or spicy
Instructions
- SLOW COOKER:
- Preheat a slow cooker's inside pot in a medium heat, with no oil. Add the mince. Fry until it is cooked and starts to crisper up.
- Add all of the grated and chopped vegetables and mix. Fry for a few minutes, constantly stirring. Then pour in the Low FODMAP Chicken Stock.
- Slow cook it for at least 3-5 hours on high, covered, until all of the vegetables soften up. Season.
- PAN:
- Preheat a non stick deep pan (or a wok) in a medium heat, with no oil. Add the mince. Fry until it is cooked and starts to crisper up.
- Add all of the grated and chopped vegetables and mix. Fry for a few minutes, constantly stirring. Then pour in the Low FODMAP Chicken Stock.
- Stew it, covered, until all of the vegetables soften up. Season.
- For both:
- You can serve it with rice, pasta or mashed potatoes.
- If you prefer it to be more of a gravy consistency, you can thicken it with a tablespoon of cornflour, dissolved in a little bit of water.