Gingered beef with bay slow cook casserole

This is an all time favourite. Takes moments to prepare but then needs about 7hrs on high in the slow cooker.

One chopped red onion

A thumb sized piece of fresh ginger peeled and chopped very small

One large garlic clove, finely chopped

2 tbsp tomato puree

2 tsp brown sugar

1 tbsp balsamic vinegar

450 ml stock

1 tsp marmite

2 tbsp plain flour

500-700g lean cubed beef (amount depends on how much meat to sauce you want, I go for about 500g or less but buy better quality meat)

5-6 bay leaves

Put it all in the slow cooker and stir it together. Turn it onto high. Leave for 7 or so hours, until the meat is tender.

I served it with pureed cauliflower.

Half a cauliflower head chopped into smallpieces and steamed until soft. Put into the mixer and whizz with a tbsp or so of creme fraiche and some salt until smooth.

I also had some steamed green beans.


2 Comments Add yours

  1. Hannah Selwyn says:

    This was yummy – we even totally forgot the bay leaves and it was still good!! We did it in our Instapot slow/pressure cooker on quick cook so it was done in 1.5 hrs too!


    1. Beccy says:

      Amazing! Some kitchen equipment I dont own… Will have to look into it 😉 glad you enjoyed it!!


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