I particularly like cooking minced beef in a slow cooker as I find it has a much richer taste and softer texture than if it is cooked quickly. It also lovely to get the preparation out of the way in the morning and then get the gentle waft of the dish cooking throughout the day.
Ingredients - (serves 2 to 3)
200g minced beef
1/2 aubergine, cut into bit sized chunks
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped or grated (see post on garlic grater)
1 large red pepper, de-seeded and chopped
3 medium carrots, peeled, cut in half lengthways and sliced
1 x 400g tin chopped tomatoes
2 tbsp balsamic vinegar
2 tsp ground cumin
2 tsp ground paprika or chilli flakes
1 beef stock cube
salt and pepper
In a frying pan add the mince, onions and peppers and fry until the mince has browned and the vegetables have started to soften. I don't add any oil when frying mince as their is enough fat in the meat.
Transfer the mince and vegetables to the slow cooker and add the remainder of the ingredients. Use the empty tomato tin to measure out half a tin of water and add this to the slow cooker as well. You can either use hot water and dissolve the beef stock cube at this stage, or add cold water and crumble the stock cube into the mixture. Season with salt and pepper.
Mix all of the ingredients together and cook on a medium or high setting for around 7 hours. My slow cooker only has a high or low setting, so I use the high, but I have cooked this recipe on a medium setting, if this is available.
Serve with rice or potato wedges.