This is a great recipe to quickly get started in the morning and be ready for tea when you get home!
Ingredients – 500g stewing beef, 1 beef stock cube, 3 bay leaves, 3 cloves garlic, 7 mushrooms, 1/2 can chick peas, 1 tin chopped tomatoes, 1 green pepper, 750 ml boiling water, 4 tbsp cornflour (add more to thicken if needed, 2 tbsp curry powder, 1 tbsp cumin, 200ml half fat creme fraiche.
Add the beef to the slow cooker pot. Put the beef stock cube on top. Add the spices. Add chopped garlic. Cover all with 500ml boiling water.
Wash and chop all the vegetables – add to pot.
Add the chick peas tin of chopped tomatoes, and remaining boiling water (250ml).
Leave to cook on high setting for 6-8 hours. Add cornflour towards the end of cooking to thicken.
Once cooked mix in creme fraiche.
Serve with rice or chips, or both!