I’m so tired of the same old midweek beef stew with peas and carrots or beef curry.
I’m also tired of buying my herbs in those plastic thingies, using some and forgetting to freeze the other.
This time I decided to use the other and chuck it all in a blender and make a chimichurri paste with it.
Must tell you I had a friend visiting at the time and we had some of it on salticrax with brie cheese and it was divine.
Anyway, I made slow cooker CHIMICHURRI BEEF which was absolutely yummy. I will definitely be making this often.
1 kg stewing beef
3 tblsp olive oil, ghee or coconut oil
1 heaped tsp dhania/jeera powder
2 big onions sliced
1 tsp each – fennel, cumin, coriander seeds (coarsely ground in pestle and mortar)
1 tsp salt
1 tblsp vinegar
4 tblsp of either Worcestershire sauce or light soya sauce
1 tray of mushrooms
3-4 potatoes quartered
½ green, ½ red pepper
1 cup beef stock
2 cups chimichurri paste (recipe below)
Rub the dhania/jeera powder into the beef.
Heat oil in a pot and add onions, salt and vinegar.
On medium heat cook the onions till soft and golden for about 15 minutes.
Halfway through add the seeds.
Remove onions. Increase the heat, add beef to the pot.
Add either Worcestershire sauce or light soya sauce and brown the meat.
Add the beef to the slow cooker, smear the chimmichuri paste over, add the onions, potatoes and peppers.
Pour stock over and cover. Cook on high for 3 hours.
Mix 1 tblsp corn starch with some water to form a paste, add and stir to mix everything. Add mushrooms to the top and cook for another hour.
In a blender add the following
1 chopped red onion
1 bunch coriander
1 bunch parsley
1 bunch basil
6 garlic cloves
¼ cup red wine vinegar
1 tsp kosher salt
1 tsp ground black pepper
1 tblsp lemon juice
4 green chillies
Salt and pepper
Olive oil drizzled while pulsing
Prepared, tried and tested by: Melanie Kramar
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