So it was a nursery day, and once again I am faced with beef cubes. This time instead of searching for a new recipe that failed to win the husbands approval like the beef stroganoff I tried a couple of weeks ago. So I went back to the slow cooker to make an old favourite of Beef Adobo!
We first gave it a go when we tried clean eating, as it can be adapted to be relatively clean. At the time the husband was also doing no carbs (far cry from now with marathon training central occurring at our house) so he thought it was the best thing ever. I think that might have been his no carb haze talking, but its still a firm favourite in our house!
And as its a slow cooker special, its simple enough for me to do and forget about!
Serves 2 plus one toddler portion (and said toddler will then throw the whole lot on floor and not eat it)
300-400g cubed beef
1 onion thinly sliced (yep, I get away with onion in this recipe because the slow cooker breaks them down!)
1 tsp minced garlic
1-2 carrots thinly chopped
500 ml of beef stock (or 500ml hot water and 1 tbsp demi glace)
4 tbsp soy sauce
4 tbsp red wine vinegar (being in Dubai with no alcohol without a licence, including food, I substitute this with grape vinegar)
1 tbsp caster sugar
1 tbsp plain flour
2 bay leaves
How to do it:
1. Brown the beef off and then transfer into the slow cooker
2. Fry the onion gently for 5 minutes
3. Add the garlic and cook for another 2 minutes
4. Add the flour and, if you are using demi glace that too. Stir so the onion mix is covered
5. Add the stock/water slowly until all added, then add the bay leaves, caster sugar, soy sauce and vinegar. Bring to the boil
6. Add the carrots, stir
7. Transfer to the slow cooker and cook for 8-10 hours
One utter pot of deliciousness! Serve with rice and Arabic bread to mop up the sauce. All the onion will disintegrate into the sauce and the beef will be melt in the mouth!