Servings: 5 · Prep Time: 15 mins · Cooking Time: 180 mins
Total Time: 195 mins

Dinner | Fibre

This is a great Sunday dish, works great in a slow cooker or an oven on low heat. Because you are going to let it cook for around 3 hours, you can use a cheaper cut of beef as it will have more chance to tenderise.


  • Beef (1 kg)
  • Parsnips
  • Celeriac
  • Carrots
  • Onions
  • Baby Button Mushrooms (200g)
  • Beef Stock (2 cubes)
  • Cumin (1 tsp)
  • Cinnamon (1/2 tsp)
  • Garlic Pepper (1/2 tsp)
  • Cayenne Pepper (1/2 tsp)
  • Konjac Flour (1 or 2 tsp)
  • Coconut Aminos (2 tbsp)
  • Tomato Paste (2 tbsp)
  • Rosemary (1 sprig)

Heat oven to 160C.
Dice the parsnips, celeriac, carrots and onions and along with button mushrooms toss with olive oil or butter and put in oven to soften for about 10 minutes.

While its cooking, in a saucepan put about 500ml of water and add beef stock, cumin, garlic pepper and cayenne, coconut aminos, tomato paste and add konjac Flour to thicken it up. If it is still too thin, then add more.

Bring all ingredients together and put in a slow cooker for 3 hours. If you are using a casserole dish then cook for around 2hrs 30mins, then take the lid off for a further 30 minutes.