This beauty is for the winter months where filling our stomachs with hearty warm dishes helps us to assimilate nutrients & improve circulation as we hibernate. Enjoy!
-500g organic beef chuck, diced
-1 large onion
-2 cloves of garlic
-2 fresh tomatoes
-1 large carrot
-4 celery stalks
-1/4 butternut pumpkin
-1/2 sweet potato
-1 can of diced tomatoes
-handful of thyme
-1 basil leaf
-500ml of chicken or beef stock
-Olive oil for cooking
-organic butter for mash
-Bone broth/cracked pepper/himalayan salt
Method- preheat oven to 180 degrees
Place oil in a pan and brown beef pieces. Place them to the side.
Chop onion & garlic roughly, along with carrot, shallots, zucchini, pumpkin, sweet potato & fresh tomato
Place all veg with browned meat in a casserole dish.
Cover with good quality organic chicken or beef stock.
Make sure all elements are evenly distributed & mainly under stock
Place bay leaf in the middle
Crack pepper, salt & add 1 tspn of Bone broth (this is optional but I feel it adds so much flavour to my meat dishes. Here is my absolute favourite from Tonemade. (Click here for more info)
Place thyme pieces on top, lid on and into the oven for 2 hours (turn oven down to around 100 degrees depending on the heat of your oven).
When you take out of the oven leave to sit for 20mins before serving.
Can be served with sweet potato mash, quinoa or just plain mash. (Add a nice knob of organic butter)