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Prep
15m
Cook
8h 3m
Total
8h 18m
Prep
15m
Cook
8h 3m
Total
8h 18m
Ingredients
Method
Nutrition
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Step 1
Heat a large frying pan over medium-high heat. Season the diced beef with salt and pepper, then brown it in batches for 2-3 minutes per side. You do not need to cook it through; just aim for good colour on the outside. Transfer the beef to the slow cooker.
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For
4
M
I
For the slow cooker
400
g
Lean diced beef , cut into small chunks
1
Red onion, diced
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Per Serving
Calories
467kcal
Fat
10g
Saturates
4g
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Don’t skip browning the beef. It adds loads of flavour and gives the finished dish a much richer taste.
Add the courgette late. Adding it for the final 45-60 minutes gives you recognisable pieces of courgette rather than having it disappear into the sauce.
Don’t skip the lemon. It might seem like a small addition, but the acidity cuts through the rich tomato and beef sauce and gives the whole dish that fresh summer flavour.
Fresh basil makes the dish. Dried herbs build the flavour during cooking, but fresh basil added at the end gives it that proper Mediterranean finish.
Make it look amazing for serving: Top with fresh basil, a few slices of fresh tomato, a little parmesan and a squeeze of lemon just before serving.
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