Slow Cooker Pea and Carrot Stew

To me, a stew is the definition of comfort food!

1 kg short rib or lamb pieces
1 tsp bicarb
*1 tsp Italian seasoning
*1 tsp onion powder
*1 tsp garlic powder
*1 tsp BBQ spice
*1 tsp Aromat
*½ tsp coarsely ground black pepper
1 tbsp olive oil
1 large onion diced
1 tsp Aminas red chili paste
1 grated tomato
3 potatoes, peeled, washed and halved
3-4 carrots, peeled and sliced
3 sprigs of thyme (leaves only)
1½ cups frozen peas
1 heaped tsp garlic
1 Pkt Knorr Country Hot Pot
1 cup hot water

Place the meat the colander and add the bicarb and leave for 10-15 minutes.
Rinse under cold water and pat dry.
Rub in the seasoning and spices marked with an asterisk*.
Heat olive oil in a pan and add onion and chili paste.
Fry till onions are translucent.
Add onions to slow cooker.
Add marinated meat and the garlic.
Add potatoes and carrots.
Sprinkle over the country hot pot and add the grated tomato and thyme leaves.
Add the water.
Cover and cook on high for 4-5 hours.
Stir everything to mix.
Add the peas and cook another half an hour.
Serve with fluffy rice.

Prepared, tried and tested Melanie Kramar