Potato, ground beef, cauliflower and carrot stew from the Crocky

Ingredients for 2 servings:

• 500 ml vegetable broth, homemade
• 3 large potatoes
• 500 g minced meat (beef)
• 2 small carrots
• 1 small cauliflower
• 3 onions
• 3 cloves garlic
• 1 tbsp Dijon mustard
• 2 tbsp tomato paste
• 20 g garlic butter, homemade
• Salt and pepper, colorful, from the mill
• Paprika powder, sweet
• Chili flakes from the mill
• Fat for the pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 50 minutes; Total time approx. 4 hours 20 minutes

Recipe for a 3.5 l slow cooker, 200 watts

Peel and finely dice the onions and garlic. Heat the fat in a very large pan over medium heat and fry both until translucent. Add the ground beef and fry until crumbly. Stir in the mustard and tomato paste, pour in 100 ml of stock and season with the spices. Turn off the heat. Pour the remaining 400 ml of stock into the slow cooker and set it to HIGH. Peel the potatoes and carrots, grate the potatoes into the pot, dice the carrots and spread them on top of the potatoes, and season everything with a little pepper. Then pour the fried and seasoned mince over the potatoes and carrots. Trim the cauliflower, divide it into small florets, chop the thick stalks, and rinse everything thoroughly in salted water. Remove, drain well, and spread over the ground beef in the pot. Cut the garlic butter into thin slices and place them on top of the cauliflower. Cover and let it cook for 1.5 hours. After this time, switch to LOW for another 2 hours (cooking time may vary depending on the crockpot). It might not look like much, but it’s absolutely delicious!