This is one of these recipes that I always thought sounded too hard to make when reading the title, but it was really simple to do. So I have tweaked a few things here and there, so i will write the recipe as originally inteded and have my chaged in italics to the side. I've converted it to cook in the slow cooker instead of in a casserole dish in the oven as well.
The recipe is Low Fat as well for the health concious, it'll be a good start to my new diet today I think!
INGREDIENTS
2tsp canola spread or oil
1.5kg lean beef chuck steak, cut into 3cm pieces (I've used 1kg)
1/2 cup flour
Garlic Powder
2 cloves garlic (2tsp crushed garlic)
3 red thai chillies, seeded, sliced thinly (1tsp Masterfoods chilli)
2tsp Dijon mustard
1 large brown onion, sliced thickly
2 medium tomatos chopped roughly (1 can diced tomato)
410gm can of tomato puree (410gm of passata)
180ml of dry red wine
1 cup beef stock
250gm Cous Cous
METHOD
1. Place the flour and garlic powder into a bag with the diced beef. Shake to coat evenly.
2. Place the oil in the slow cooker and coat the base and sides to help prevent sticking.
3. Place the Garlic, chilli, mustard, onion, tomato, tomato puree, wine and stock in the slow cooker. Stir well to combine. Place the meat into the mix and stir well to cover.
4. Cook on high for 4 hours.
5. 10mins prior to serving, cook the cous-cous according to the packet directions (normally 5mins to prepare).
6. Serve and enjoy!
I will post some pictures up of the finished dish and the opinions of my little and big food critics :)
Ok have eaten dinner and everyone enjoyed it. Hubby liked it, daughter licked the bowl clean, fussy son ate it all although he did think it was a bit 'spicy', and the toddler ate it too with no complaints. I thought the cous cous was a bit plain on it's own but mixed through the casserole it was nice. Would be better with some mashed potato though I think!
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