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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.
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Prep Time 10 minutes
Cook Time 35 minutes
slow cooking time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 portions
Course: Dinner, low fodmap dinner
Cuisine: British
Ingredients Equipment Method

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

Equipment

  • a deep non stick pan or a slow cooker

Method
 

  1. SLOW COOKER:
  2. 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.
  3. 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.
  4. Slow cook it for at least 3-5 hours on high, covered, until all of the vegetables soften up. Season.
  5. PAN:
  6. 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.
  7. 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.
  8. Stew it, covered, until all of the vegetables soften up. Season.
  9. For both:
  10. You can serve it with rice, pasta or mashed potatoes.
  11. 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.