Crockpot are celebrating #Crocktober this month, which means celebrating all things slow cooked! They recently got in touch with me and asked me to post my favourite Crockpot recipe. I’m a huge fan of slow cooking, and there are many dishes that I usually cook using my slow cooker… That includes meat, soups, curries, stews, and baking desserts. And to take part in this slow cooking challenge I decided to share with you this healthy Middle Eastern dish that consists of green beans, tomato sauce, meat, and white rice on the side! It’s a great dish to have for dinner, it’s healthy, delicious and it’s filling!
This is a wonderful traditional Middle Eastern stew that my Mum cooks ever since I was a child. French beans are also called green beans or string beans, and the meat can be beef or lamb but I prefer beef. I also use tomato paste to make the tomato sauceÂ but you can use fresh tomatoes instead using a blender. I really enjoy cooking and eating such healthy dishes that are made with a lot of yummy veggies, so if you’re trying to eat healthy then this recipe is for you!
Now you might wonder why would you want to cook something in a slow cooker and wait for 4 or 5 hours until it’s ready, when you can just cook it on the stove and it’s ready in less than 2 hours? The reason is because when food is slow cooked you get the most delicious flavours from your meal! The meat becomes very soft and tender and flavourful!
Now this dish does require a little bit of work but it’s worth it, I promise! And if you’re don’t eat meat, you still can enjoy this dish without the meat and it will turn out very delicious as well.
What’s your favourite Crockpot recipe? Hashtag your photos with #Crocktober on Twitter and Instagram as I would love to see those!
- 6 pieces of beef (or lamb)
- ½ kg green/french beans
- 2 onion (1 left whole, and 1 chopped)
- a pinch of salt
- black pepper
- 1 bay leaf
- 2 tbsp all purpose flour
- 3-4 tbsp tomato paste
- 3-5 cloves of garlic (minced)
- corn oil
- To cook meat, place meat in a pot of water on high heat, let it boil, and remove any forming foam on the top. Let it boil for a couple more minutes.
- Remove meat from pot, and wash it. Set aside.
- Wash the green beans, remove the tips, and chop to 3 cm long pieces.
- In a frying pan heat corn oil, and fry the beans and sautee lightly for 4-5 minutes.
- In your Crockpot place the meat, 1 whole onion, the slightly cooked beans, salt, pepper, 1 bay leaf, and any spices desired (I add Bharat). And let it cook on high for 4-4.5 hours. (or on low for 8 hours).
- When the beans and the meat are almost done. In a frying pan heat some vegetable oil and slightly fry the minced garlic, and a chopped onion. Add 2 tbsp of flour, 3-4 tbsp tomato sauce, and bullion (from the meat), mix well and let it boil with stirring. (You can add a bit of vinegar or sugar for taste)
- Add the mixture to the crockpot, and let it cook for 20 more minutes.
- Serve warm with white rice on the side.
More #Crocktober recipes by fellow bloggers:
CrockPot Orange and Almond Steamed Pudding by Super Golden Bakes
Slow Cooker Betroot Chocolate Cake by Veggie Desserts
Bakewell Macaroni Pudding by The Crafty Larder
Slow Cooker Boston Baked Beans by Lavender and Lovage
Sausage and Vegetable recipe by A Glug of Oil
Disclosure: CrockPot commissioned this recipe post and sent me a slow cooker to use. As always all opinions are my own.