Slow cooker Greek beef risoni


Recipe may contain gluten, tree nuts, milk, wheat and lactose.

Based on the traditional Greek dish, Giouvetsi, this cheat’s version is a dump dinner you can prep in just 10 minutes. Top with tangy feta for a creamy finish.

13 Ingredients

  • 1kg diced casserole beef

  • 400g can diced tomatoes

  • 60g (1/2 cup) chopped frozen onion

  • 2 tbsp tomato paste

  • 250ml (1 cup) Massel Beef Style Liquid Stock

  • 125ml (1/2 cup) red wine

  • 4 dried bay leaves

  • 1 cinnamon stick

  • 1 tsp raw sugar

  • 150g (2/3 cup) dried risoni pasta

  • 100g feta

  • 2 tbsp chopped fresh continental parsley

  • 1 lemon, rind finely grated

3 Method Steps

  • Step 1

    Place the beef

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    (1kg diced casserole beef), tomato (400g can diced tomatoes), onion (60g (1/2 cup) chopped frozen onion), tomato paste (2 tbsp tomato paste), stock (250ml (1 cup) Massel Beef Style Liquid Stock), red wine (125ml (1/2 cup) red wine), bay leaves (4 dried bay leaves), cinnamon stick (1 cinnamon stick) and sugar (1 tsp raw sugar) in the slow cooker. Stir to combine. Cover. Cook on High for 31/2 hours or until the beef is very tender.

  • Step 2

    Add the pasta (150g (2/3 cup) dried risoni pasta) to the slow cooker. Stir until well combined. Cover. Cook for 30 minutes or until pasta is al dente. Season.

  • Step 3

    Divide the beef mixture among serving plates. Crumble over the feta (100g feta). Sprinkle with parsley (2 tbsp chopped fresh continental parsley) and lemon rind (1 lemon, rind finely grated) to serve.

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