Ingredients:
- 1kg chopped up chuck steak
- 1 onion
- 2 tbsp garlic steak seasoning (or just 2 tsp garlic if you don’t have it)
- 1 cup (or 1250g jar) tomato chutney or relish
- 2 big tbsp tomato paste
- 2 tsp beef stock powder
- Salt and Pepper
- 1 big zucchini (finely chopped)
- 3 carrots (finely chopped)
- 1/2 head cauliflower (chopped into little florets)
- drizzle olive oil
- 500g bag pasta (I used spirals but any works)
Method
Fry off onion, garlic and steak until nicely browned then pop in slow cooker with chutney, a cup of water, tomato paste, stock, s&p, zucchini and carrot. In frying pan just used, fry the cauliflower with olive oil. Add to slow cooker and cook on high for 5 and a half hours. Add pasta and 2 cups of boiling water and cook for another 20 min to half an hour. It is amazing topped with parmesan!
The Ramblings:
My boys are heading to ‘Bimerah’ for a few days on Sunday so tonight I am making this so I have left overs to send over frozen with them! Jeff seems to love all my saucy creations for his freezer meals too, so depending how piggy the boys are tonight, I will hopefully have some left over to send to him too!