As winter approaches and the days get colder, we are eating more stews. One of the best investments we made was buying a slow cooker, we use it all-year round and make the most delicious winter soups and stews in it. Pasture-raised, free-range meat must be cooked slowly in order to become juicy and soft and the slow cooker is the perfect solution. If you don’t have a slow cooker, gently simmering your long rib on the stove for a few hours will do the trick too. In fact, roasting this meal, in a closed dish in the oven at about 145 deg C for 3 hours, will also produce the same wonderful results.

It takes about 10 minutes to get this stew going, and then you can just leave it to cook slowly. This is how you do it:

1. Coat the long rib pieces in salt and pepper and layer them in the dish you’ll be cooking them in.
2. In a high-speed blender, combine together all the other ingredients and then pour them over the long rib. Make sure to coat every single piece well.
3. Cover the dish and leave the rib to cook until tender.
4. Cooking Time:  Slow Cooker – 24 hours

Simmering Pot – 3 hours

In the oven at 145 deg C – 3 hours

Remove the lid during the last 30 minutes of cooking time to brown the top.

It’s that easy! And so nourishing and delicious, too!

LONG RIB STEW

Ingredients

• 2kg Free-range Beef Long Rib
• Salt and Pepper of your choice
• 1 Tin Tomato and Onion mix
• 2 cloves of Garlic
• 1 medium Onion
• 1 tsp dried Rosemary
• 1 Tbsp Apple Cider Vinegar
• 1 tsp Paprika
• 1 Tbsp Soya Sauce

PS: Change your spice combinations to vary the flavour – cayenne pepper, ground cumin and coriander are another delicious blend of spices.