Updated: Jul 30, 2019
This classic Winter warmer is filled with immune boosting nutrients and antioxidants! In this recipe, I used venison meat which contains more protein and iron then beef but you can use any meat or chicken or add some lentils/ beans for a vegetarian option. Prepare the ingredients in the morning, add them to the slow cooker and leave to cook on low for 7-8 hours then its all ready for you when you get home from work!
Ingredients (serves 6-7)
3 stalks celery, diced
1 onion, diced
2 cloves garlic, chopped finely
3 carrots, chopped
1 leek, sliced thinly
3 parsnips, chopped
1/2 pumpkin, chopped into small pieces
3 potatoes, chopped
1kg venison meat, chopped into small chunks
1.25 litres beef stock or beef broth
2 tbsp flour (coconut flour)
2 tbsp olive oil
2 tbsp tomato paste
1/2 cup red wine
3 sprigs of thyme
2 bay leaves
3 sprigs of rosemary
salt/ pepper to taste
Heat oil in fry pan and add venison meat, flour, onions and garlic. Cook until venison meat is slightly brown on the outside.
Add all ingredients into the slow cooker, including the meat and stir to combine. If there is not enough water, add another 1/2 cup. Leave to cook no low for 7-8 hours.
Season to taste and serve with mashed kumara or on its own!