Recipe Courtesy of The Whole Daily Blog
- 2 tsp coconut oil
- 1 large brown onion, diced
- 2 garlic cloves, chopped finely
- 2 carrots, diced
- 3 stalks of celery diced
- 500 gram (or roundabouts) of grass-fed casserole steak or chuck-steak, chopped into chunks (We got Cleavers meat on sale from Coles for $3.40)
- 1 x 450gram tin chopped tomatoes
- 2 tbs tomato paste
- 1 cup dry soup mix (this is around $2 from the supermarket and is a mix of dry yellow and green split peas and barley. It should be near the rice or lentils in the supermarket)
- 1 stalk or fresh rosemary or 2 tsp dry rosemary
- 1/2 tsp salt
- freshly cracked black pepper
- 3 cups hot water
- 2 cups baby spinach
- In a frypan over medium heat, fry the onion until it becomes transparent. Add the carrot, garlic and celery and fry until they all soften (about 5 minutes). Add this to a slow-cooker or a large saucepan over the lowest heat, along with all remaining ingredients except for spinach. Allow to slow-cook for at least 6 hours.
- You can leave the slow-cooker on all day on low if you want to leave it while you’re at work.
- Stir through spinach right before serving.
- Then, simply serve on a bed of sweet potato mash or quinoa as we have.