Dinner in a Hurry: Autumn Minced Beef and Vege

Somehow, in September and October, my days never seem long enough. Is it this time of the year as we come away from the holidays of summer into our work-school routines? Or is this just life with a little one, a business and now a yoga teacher training course?  :) I can’t quite decide, but I suspect you all are just as busy.  Yourr busy-ness might come from things with different names, but busy days are busy days.

And so, I thought I would share one of my go-to recipes for days when luxurious cooking is not an option. This recipe is economical and fast. You can make it ahead and warm it up in a few minutes flat. You could even throw all the ingredients into the slow cooker in the morning to enjoy in the evening. If you eat grains and/or gluten you can serve this with pasta or rice. Phoebe and I find this quite filling on its own. Tonight we finished the leftovers with some steamed cabbage.

‘Please Mama, would you make this again?’ she asked. :)


Autumn Minced Beef and Vegetables

1 tsp coconut oil

2 small onions

2 stalks celery

500 grams beef mince

2 sweet potatoes

2 large carrots

1/2 butternut squash

1-3 cloves garlic (how much garlic do you like?)

1 tsp cinnamon

1/2 tsp each of turmeric, thyme and oregano

black pepper

chicken stock to moisten & form some juice.

Saute your onion and mince beef together in the coconut oil in a large frying pan (if eating straight away) or stew pot with a lid (if re-warming later). While this is browning, chop up all the other vege into similar size pieces. Throw everything into the pan. Cook down until the vegetables are soft (about 30-40 mins.)

Enjoy with a drizzle of olive oil or parmesan if you eat dairy.



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