This is delicious served on a bed of courgette spaghetti. You can also use lamb, both benefits from a slow cook, so prepare in advance and cook on low for 8-10 hours.
Serves 4
Nutritional information Per Serving
348 Kcals
17g fat
13.8g net carbohydrates
3.7g fibre
33g Protein
500g Beef, diced (you could also use lamb)
2-3 cloves of garlic, chopped
1 red onion, diced
1 aubergine, diced (with skin)
1 400g tin of chopped tomatoes
2 tbsp. sugar-free sundried tomato puree
1 tsp thyme
1 bay leaf
250ml bone stock
Seasoning to taste
Preheat your slow cooker following your manufacturers recommendations.
You can, if you prefer, seal the meat by frying in a sauté pan with a little coconut oil – if you have a sauté facility with you slow cooker/multi cooker, you can do this without having to use another pan.
Add all the remaining ingredients and combine well.
Turn to low and cook for 8-10 hours until the beef or lamb is very tender
Serve on a bed of courgette spaghetti.