Ahhhhh winter is here! We are 2 days in and the weather is amazing! I actually truly love winter. I love waking up on a cold weekend, staying in bed, snuggling in my blanket and listening to the rain on the roof. I enjoy staying home and not doing much during the winter months. I love wearing trackies and hoodies for a legitimate reason (to keep warm as opposed to 'I couldn't be bothered putting anything else on!').
As well as trackies and my bed, I love winter food. Winter signifies comfort food at is finest - slow cooked meat, roast potatoes, root veggies, pumpkin and warm desserts. Slow cooking is probably the best thing to come out of winter - the depth of flavour that comes from meat and veggies being cooked for hours is ahhh-mazing! The other great things about slow cooking - you can cook multiple servings and eat it over a few days (or freeze), you can add in an amazing amount of veggies and you just throw everything in and let the oven / slow cooker do it's magic!
This Moroccan stew dish features highly on my winter menu. It's FODMAP friendly and really easy to cook. It does have a few different spices in it - but it's definitely worth it! I initially got this recipe off taste.com but have have altered it as I have cooked it multiple times to suit my needs and tastes. I have not tried it in a slow cooker, but I find sweet potato & pumpkin doesn't really hold up well in my slow cooker. I also find my slow cooker runs hot, so that could potentially be the reason. If you try it in the slow cooker, let me know!
I usually serve it with gluten free cous cous or quinoa, but this time I served it with a spaghetti squash. I shopped at a fruit store near my house and found it and was SUPER excited to try it. I boiled it in a huge pot for around 20 mins (when I could easily stick the knife through it I took it out). When it was cool I sliced it in half, took the pips out and shredded the insides with a fork. And ta-da! Spaghetti! Pretty cool!
As well as trackies and my bed, I love winter food. Winter signifies comfort food at is finest - slow cooked meat, roast potatoes, root veggies, pumpkin and warm desserts. Slow cooking is probably the best thing to come out of winter - the depth of flavour that comes from meat and veggies being cooked for hours is ahhh-mazing! The other great things about slow cooking - you can cook multiple servings and eat it over a few days (or freeze), you can add in an amazing amount of veggies and you just throw everything in and let the oven / slow cooker do it's magic!
This Moroccan stew dish features highly on my winter menu. It's FODMAP friendly and really easy to cook. It does have a few different spices in it - but it's definitely worth it! I initially got this recipe off taste.com but have have altered it as I have cooked it multiple times to suit my needs and tastes. I have not tried it in a slow cooker, but I find sweet potato & pumpkin doesn't really hold up well in my slow cooker. I also find my slow cooker runs hot, so that could potentially be the reason. If you try it in the slow cooker, let me know!
I usually serve it with gluten free cous cous or quinoa, but this time I served it with a spaghetti squash. I shopped at a fruit store near my house and found it and was SUPER excited to try it. I boiled it in a huge pot for around 20 mins (when I could easily stick the knife through it I took it out). When it was cool I sliced it in half, took the pips out and shredded the insides with a fork. And ta-da! Spaghetti! Pretty cool!
Moroccan beef stew
500g chuck steak, cubed
2 tsp cumin, coriander & sweet paprika
1 tsp ginger
1 tsp cinnamon
1 litre beef stock
300g pumpkin, cubed
300g sweet potato, cubed
250g green beans, trimmed
2 tbsp maple syrup
Salt & pepper
1 pomegranate
Coriander & mint to serve
Heat oven to 150
Brown meat in pan and transfer to casserole dish
Add spices to pan, along with a little olive oil and stir until aromatic
Add beef back to pan, along with stock and bring to the boil
Bake in oven, covered with lid for 1 hour
Add pumpkin, potato and beans and cook for another hour
Add maple syrup at the end, along with salt & pepper
Scatter pomegrante over the top, along with chopped coriander & mint
Serve with rice, cous cous or other grains
500g chuck steak, cubed
2 tsp cumin, coriander & sweet paprika
1 tsp ginger
1 tsp cinnamon
1 litre beef stock
300g pumpkin, cubed
300g sweet potato, cubed
250g green beans, trimmed
2 tbsp maple syrup
Salt & pepper
1 pomegranate
Coriander & mint to serve
Heat oven to 150
Brown meat in pan and transfer to casserole dish
Add spices to pan, along with a little olive oil and stir until aromatic
Add beef back to pan, along with stock and bring to the boil
Bake in oven, covered with lid for 1 hour
Add pumpkin, potato and beans and cook for another hour
Add maple syrup at the end, along with salt & pepper
Scatter pomegrante over the top, along with chopped coriander & mint
Serve with rice, cous cous or other grains