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Slow-cooked Swiss steak
This dish can be started in a slow cooker in the morning, knowing that when you come home after work you could rely on this healthy, ready-to-eat, no-fuss dinner to please the kids during the holiday season.
The long cooking time results in meat that is incredibly tender. All the orange vegetables are a rich source of vitamin A, which helps to rebuild skin and the lining of the lungs and digestive tract. Serve this stew with a fresh salad or steamed green vegetables.
Permission to reprint these recipes from Meals That Heal Inflammation by Julie Daniluk has been granted from Random House Canada.
SERVES
4
Ingredients
- 2 1/5 pounds lean beef roast, cut into 1-inch steaks
- 4-6 cups chicken, beef or vegetable stock
- 3 cups stewed tomatoes
- 4 cups sweet potato, cut into 5 centimeter pieces
- 2 cups chopped onions
- 2 cups carrots, cut into 5 centimeter pieces
- 2 cups parsnips, cut into 5 centimeter pieces
- 3 tablespoons lemon juice
- 3 garlic cloves, chopped
- 1/4 cup parsley flakes or 1/2 cup fresh parsley
- 1 tablespoon dried basil
- 2 teaspoons rosemary
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon grey sea salt or pink rock salt
Directions
- Add all the ingredients to the slow cooker on low-medium and cook for five to six hours. Add the tomatoes first, then the beef spread evenly and topping with the remaining vegetables.
- If the heat is too high you may run out of liquid, so add more broth if required (it’s really the best part). To finish the dish, stir in the lemon juice and serve hot. The flavour of this stew improves with time, so don’t be afraid of reheating leftovers.
