3 carrots (sliced)
4 chat potatoes (quartered)
1 cup sweet potatoes (thick diced)
1 onion (diced)
1 kg lean diced beef
¼ cup red wine
1 tbsp. soy/Bragg’s seasoning
A little himalayan salt
1 can diced tomatoes
Place the peeled and sliced the carrots into the slow cooker. Wash the potatoes well and cut into quarters. Peel the sweet potato and chop into a similar size as the potatoes, then add it to the pot. Add the diced onion, diced beef, wine, Bragg’s seasoning, salt, tinned tomatoes and ½ a cup of water.
Give these all a good stir around before popping the lid on the slow cooker and cooking for 4 hours on high or 6 hours on low.
Add the end of cooking if it needs a little thickening up, mix a tbsp. of Arrowroot (tapioca flour) with a little water and add to the casserole and mix through.
Mushrooms and capsicum could also be added in the beginning, giving slightly different flavour, but my family aren’t that keen on mushrooms and I want them to love this as much as I do, so I no longer put them in.
Enjoy J Shaz