Step 1

Preheat the oven to 150°C / 300°F (fan-forced).

Step 2

Place the beef, onion, garlic, capsicum, carrots, celery, herbs and spices, rapadura, tomato paste, balsamic and stock or broth into a Dutch oven or pot with a lid, mix and cook for 90 mins with the lid on. You could also cover a casserole dish with foil (tightly) if you don’t have a Dutch oven.

Step 3

Remove the lid, increase the oven temperature to 180°C/350°F and cook for another hour. Check after 30 mins and if there is a lot of liquid, further increase the oven to 200°C/390°F to reduce ad thicken.

Step 4

Slice potatoes thinly with a mandoline or the side of your cheese grater, toss in olive oil and seasoning. Place on top of the stew and bake for 30 mins or until the potato is cooked through and golden brown.

Step 5

With steamed greens.

Step 6

Re-heat in a low oven until just hot.

Step 7

Store in an airtight container in the fridge or freezer.

Step 8

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 9

I would make the goulash in the slow cooker then top with the scalloped potatoes as per Step 4 for the best result.