Slow-cooker beef and freekeh soup
Lean beef blade steak
450 g, fat trimmed, (buy 500g), cut into 1.5cm pieces
1 large, finely chopped
2 medium, finely chopped
3 individual, finely chopped
3 clove(s), thinly sliced
1 tbs, chopped
Canned diced tomatoes
1 can(s), (1 x 400g can)
Salt-reduced liquid beef stock
3 cup(s), (750ml)
½ cup(s), (95g) rinsed, drained
75 g, trimmed, chopped
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook beef, in batches, turning for 3-4 minutes or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
- Heat remaining oil in same pan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic and oregano and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Transfer to cooker. Stir in freekeh and 2 cups (500ml) water.
- Cook, covered, on low for 7 hours. Stir in kale and cook, covered, on low for 15 minutes. Season with salt and pepper.