Beef and Ginger Casserole

1 kg Gravy beef

1-2 finely sliced onions

4 cups of beef stock

1 tsp ground ginger

1 tsp minced garlic

¼ cup cornflour

½ cup cold water

2 cups of mixed frozen vegetables

Method:

• Dice the beef into even sized pieces
• Heat a little oil in a fry pan and brown the beef in small batches
• While the beef is browning, finely slice the onion(s) and add it to the slow cooker
• Once browned, add the beef to the slow cooker 
• Mix the ginger and garlic with the beef stock and add it to the meat and onions
•  Cook on high for 1-2 hours, and then reduce the temperature to low for the remainder of the cooking time. (Usually total cooking time is 6-8 hours)
• At about the halfway point of the cooking time, mix the cornflour and COLD water together and then add it to the slow cooker. This will thicken the gravy.
• About 30 minutes before serving, add the frozen vegetables to the slow cooker and give it all a mix. 

Serve with mashed potato, rice or pasta…or anything you like really. 

You  can skip the browning of the beef step if time is an issue.  I just find the casserole has a richer, deeper flavour if you brown the beef first!

To make the coconut rice, simply replace at least half of the water with coconut milk.  I always use the rice cooker and it works beautifully.  If you'd like a more intense coconut flavour,  simply use all coconut milk or some coconut cream.