As it’s getting colder here in Australia now that we’re into winter, the crock pot is going to get a lot more use. This is one that I made the other night which is warming, simple to make and tasty. It is both gluten free and dairy free.
HINT
The type of meat I use depends largely on what is on special. Sometimes it is just as cheap to buy rump steak or blade, than it is to buy chuck steak or gravy beef. So look for what is on special to get the best buy.
Often buying in bulk you can get a good deal so long as you have ample room in your freezer to accommodate it. This is where an separate upright freezer is such a blessing. We’ve had ours for years and I wouldn’t be without mine. This morning I bought some rump steak on special with the aim of making it into several crock pot meals.
Another tip is to double this recipe which I did and put one lot in the freezer cooked and ready for a quick meal for a time when you don’t have a lot of time to get as meal on the table.
Beef Hot Pot
Ingredients
16 ounces blade steak
1 tablespoon besan or gram flour (chick pea flour)
2 cloves garlic
I large onion
Half cup red wine
6 ounces tomato paste
1 teaspoon ground sumac
3 teaspoons Sambar curry powder
2 large mushrooms chopped
2 carrots cut in rings
Black pepper to taste
1 green bell pepper
Method
Coat meat with besan flour. Over high heats brown coated meat in a little oil along with garlic and onion on the stove top.
Transfer to crock pot, unless you have one of the new crock pots which you can brown meat in before cooking. I don’t.Mine is very old.
Add red wine, tomato paste carrots, sumac, curry powder, mushrooms, and carrots and black pepper. Cook on low heat for 3 hours.
Then add green bell pepper and cook for another hour on low.
Serve with brown rice and a green vegetable.
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Crock Pot Meals that Are Dairy and Gluten Free