This beef is having an identity crisis – this slow-cooker meal is aspiring to be a salad. Who knew that a recipe could be so much harder to name than to actually make! Despite the confusion as to its classification, it is the perfect easy, Sunday meal that can sit on the stove absorbing all of the delicious flavours (just check the liquid level every so often) while you run around doing chores.

2 cups rice
2 cups spinach
100g snow peas, chopped
2 carrots, chopped
1.5 cups cilantro, chopped

For the beef:
500g stewing beef
1 tbs canola oil
1 3-inch knob fresh ginger, peeled and thinly sliced
3 tbs orange juice concentrate
2 cinnamon sticks
1/4 cup orange marmalade
1.5 cups Big Rock Citradelic IPA
2 tbs fish sauce
1 tsp chili garlic sauce
6 lime leaves (find them at your local spice store)
4 cups water

In a large dutch oven, heat the oil over medium high heat.  Add the beef and sear on all sides – this may need to be done in batches to allow for adequate room. Add the remaining ingredients for the beef and reduce to medium-low heat. Place the lid on tight and simmer for 2-3 hours or until the meat is tender and there is about 1.5 cups of liquid left. If the liquid runs low, top up with additional water.

Meanwhile, prepare and cook the rice in a large pot or rice cooker. Set aside.

Once the beef is tender – test this by using two forks to shred the beef apart. It’s done when the beef shreds easily. Add the carrots, snow peas, spinach and cilantro to the pot. Stir to mix in the vegetables but ensure the vegetables are still crisp.

Serve immediately over rice.

Serves 2-4.

Recipe courtesy of Wine, Food & Friends.