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Whenever I dine out, I am always drawn towards ordering a 'slow-cooked item' if there is one on the menu, whether it be an amazing slow-cooked lamb shoulder, pulled pork or beef stew, but to be honest I haven't been all that adventurous with creating slow-cooked meals at home.
Last week at the farmers' markets, I decided to buy some beef to throw into the slow-cooker for a day. Without following any particular recipe, I created the below one, which really was incredibly easy, given that it is just a matter of chopping up a few items and throwing them into the slow-cooker.
You'll need:
- 1 kg cut of beef, trimmed (I used a cut of blade)
- 400g pumpkin, chopped (you can use any amount you like)
- A few handfuls of brussel sprouts
- 1 onion
- 2 carrots
- A good sprinkling of dried Italian herbs
- 3 tablespoons of wholegrain mustard
- 2 tablespoons of tomato paste
- 1-2 cups of red wine
- 1L water
- Salt and pepper
- Brown rice and a side salad, to serve
1. Start by chopping up all the vegetables (note that you can use any assortment of veggies you like - these were the ones that I just happened to have at home).
2. Turn on your slow cooker and add the beef, then surround it with the veggies.
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3. Add in the mixed herbs, salt, pepper, water, red wine, tomato paste and mustard.
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4. Increase the heat to medium-high, and once the liquid starts to boil, turn down to low.
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5. Leave to cook for 10 hours, occasionally checking to make sure everything is ok.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhc8FKW9-xgTSZfA8_y3gUaOjifz7GZ1es1oKWdo8Ce7h4Kg-0OS7hmfqpNkWQMW9oFHm4ev3viVPfGIgow2bZl7E6K6Kk9bPi-zpPZQgLrNUJQwYQxRVTWWvzako6vpehbNDwvFND00/s1600/10-hour+beef+5.jpg)
6. You'll know that it is ready when you can insert a fork into the beef and turn it easily, resulting in a beautifully shredded meat. Shred the rest of the beef with the fork, so that you are left with tender, bite-size pieces.
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7. Serve with some brown rice and a bit of salad, if desired.
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