Slow Cooker Beef and Vegetables – a goulash rendition

Using a slow cooker has many advantages such as:

1) Time management with cooking.

2) Using budget cuts of meat such as chuck steak. This is excellent for GUT HEALTH because the collagen fibres (with amino acid glutamine gut healer) are released well with slow cooking. It also helps your digestion and is soothing to your gut.

3) Red meat happens to be the best source of iron and zinc – these are two key minerals for immune system health. Don’t get me wrong, i’m not recommending red meat daily, but once or twice a week is great for health – especially if you happen to have absorption issues with iron and zinc.

4) Using a slow cooker allow you to bring in the goodies (and lots of them) such as finely diced ginger, garlic, onions, chillies (if desired), and culinary antioxidant herbs like fennel, cumin, rosemary, basil, marjoram (to name a few)

5) You can do a double batch and freeze off half for later in the month – instant dinner one night.

6) Always add your greens as a side dish, such as bok choy, baby spinach, broccoli, beans, brussels sprouts, cabbage etc.

Slow Cooker Beef and Vegetables - a goulash rendition

Prep Time 20 mins
Cook Time 6 hrs
Course Main Course


  • 900 gms chuck steak
  • 1 tbsp corn & lentil flour
  • 2 onions diced
  • 6 cloves garlic
  • knob ginger
  • 2 carrots diced
  • tsp cumin
  • tsp fennel
  • tsp dried mixed herbs
  • tsp paprika


  • Roll the diced steak in the flour
  • Place everything in the slow cooker for 4-8hours
  • serve with steamed broccoli, basmati rice & a squeeze of lemon. Some pot set yogurt adds a tasty topping.
Keyword high protein
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