Ingredients 500 grams chuck steak, cubed
1/2 cup red lentils
1 teaspoon crushed garlic
1 stalk celery diced
1 carrot diced
1 small brown onion sliced
1/4 capsicum diced
1 cup diced sweet potato
1 cup shredded cabbage
1 cup cauliflower florets
4 mushrooms sliced
3 cups beef stock
400 g can diced tomatoes
3 tablespoons tomato paste
1 tablespoon brown sugar
1 bay leaf
2 tablespoons fresh oregano
1/2 teaspoon each cumin, paprika and onion powder
1 long green chilli finely chopped
1 tablespoon olive oil
fresh parsley and basil to taste
salt and pepper to taste
Place the onion, carrot, capsicum, mushroom and celery into the slow cooker, turn it on to low.
In a large pan, heat the oil to a high heat and brown the beef.
Add the spices, chilli, onion powder and garlic and cook until fragrant. Put in the tomato paste and cook for a further 2 minutes.
Remove from the heat and spoon the beef mixture into the slow-cooker.
Pour in the beef stock and tomatoes. Add the sugar, oregano and bay leaf and stir well to combine. Put on the lid and cook for at least 4 hours. You can leave it longer if you wish.
Rinse the lentils and add them to the slow cooker with the sweet potato and cauliflower. Cook for 1 -2 hours until the lentils are tender and the stew has thickened. Add the cabbage and season. Cook for a further 1/2 an hour.
Stir in the parsley and basil and serve with crusty bread.