Ingredients

• 2 large potatoes, peeled and diced
• 3 large celery ribs, chopped
• 2 large carrots, sliced o.r diced
• 2 onions, sliced o.r diced
• 200 g green beans, ends removed and roughly chopped into smaller lengths (approx.7oz)
• 3 garlic cloves, crushed
• 2 teaspoons dried basil or 2 teaspoons dried herbs
• 1 teaspoon smoked paprika
• 1 dash salt
• 1 dash pepper
• 2 cups beef stock (can substitute in up to 1 cup of red wine) or 2 cups water (can substitute in up to 1 cup of red wine)
• 400 g crushed tomatoes (14 ounces) or 400 g diced tomatoes (14 ounces)
• 1 1/4 kg diced casserole beef (roughly 2 1/2 pounds) or 1 1/4 kg diced lamb (roughly 2 1/2 pounds)
• 5 tablespoons plain all-purpose flour or 5 tablespoons gluten-free flour

Instructions

1. Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.

2. Prepare vegetables and place in the bottom of the crock pot.

3. Add herbs,garlic, salt and pepper to the veges.

4. Add the meat to the crock pot.

5. Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.

6. Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.

7. NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.