PREP TIME: 15min
COOK TIME: 1hr SERVES: 10
INGREDIENTS:
800g tinned tomatoes, diced
1/2 cup white wine
2 tbsp olive oil
600g lamb leg steak
2 onions, sliced
2 garlic cloves, chopped
4 carrots, roughly chopped
2 beef stock cubes
2 tsp salt
½ tsp ground pepper
6 sprig thyme
4 dried bay leaves
1 ½ cups frozen peas
1 ½ cups frozen sliced beans
2 cups white rice
METHOD:
Step 1: Place the diced tomatoes, water, olive oil, lamb, onions, garlic, carrots, stock cubes, white wine, thyme, bay leaves, salt and pepper in a slow cooker. Mix well to combine.
Step 2: Cook on LOW for 8 hours.
Step 3: When there is 2 hours of cooking time remaining, add the peas and beans.
Step 4: Meanwhile cook the white rice according to packet instructions.
Step 5: Serve the slow cooked casserole alongside the white rice.
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