You’ll be happy to know that there’s no need to sear the meat first. Not necessary at all because this turns out succulent, flavourful and falls off the bone just by throwing all the ingredients into a casserole dish and into the oven for a few hours. Love cutting back on steps ?

Which is why these beef short ribs features on my meal plan fridge list and it’s high time I blogged the recipe for you.

Because life is full, I’m all about cutting out extra steps in life, which is why I throw some potatoes to cook in the casserole dish with the meat, rather than make a seperate mash potato. The potatoes then soak up all the delicious cooking juices and the end result is delicious, soft, tasty potatoes.

If you have some extra time to make mash, I say go ahead, as they really are the perfect accompaniment to beef short ribs.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Sea salt
Cracked black pepper
Dried rosemary, thyme, oregano
Chicken stock

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Slow Cooked Beef Short Ribs

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 6 beef bone-in short ribs or around 1kg I asked the butcher to cut them up to fit my casserole dish
• 1 large onion chopped
• 6 cloves garlic peeled
• 2 cups mushrooms thickly sliced (optional but adds a delicious flavour)
• 2 carrots thickly sliced
• 2 potatoes thickly sliced lengthways
• sea salt
• cracked black pepper
• 2 tablespoons mixed dry herbs like rosemary thyme, oregano
• 2 cups chicken or beef stock

Instructions

• Preheat oven to 200 C
• Season the short ribs with sea salt and black pepper and put onion, whole garlic cloves, mushrooms, carrot and potatoes in a large casserole dish then the beef ribs on top.
• Sprinkle over the herbs and pour in the stock. Cover, reduce oven heat to 140 C and cook for 4 hours
• Serve with steamed zucchini, cauliflower and broccoli.
• Make sure to pour some of the delicious juices over the dish once served (you can see why mash potato makes a great options!)

If you know someone who could use some easy, healthy dinner inspo, please share this recipe with the, and while you’re at it feel free to share my FREE breakfast ebook.

If you make my recipes please take photos and send them to me via Facebook, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes and I love to share them to inspire others.

Here are a couple more slow cooked dinner recipe ideas you might love – Slow Cooker Coconut Chicken and Potato Curry and Slow Cooked Lamb Shank and Barley Soup with Gremolata.

While you’re here you may like to check out my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

Bren x

When all you have to do is simply prepare the ingredients, add the liquid and flick on switch … that’s my kind of gadgetry!

Then you can get back to life while the slow cooker slowly simmers away to produce a meal of mouthwatering, melting tenderness.

I was so chuffed with myself coming up with this flavourful creation which my whole family applauded!

This Coconut Chicken and Potato Curry will definitely be making a regular guest appearances on the weekly meal planner.

Best part –  it makes so much you won’t have to cook again the next night!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chicken stock
Coconut milk
Curry powder
Garlic powder
Coriander
Cashews
Basmati rice

Print

Slow Cooker Coconut Chicken Potato Curry

Prep Time 15 minutes

Cook Time 3 hours

Servings 8

Author Brenda Janschek

Ingredients

• 8 chicken thighs chopped into bite size pieces
• 1 onion chopped
• 3 potatoes chopped into bite sized chunks, I used Desiree potatoes
• 2.5 cups chicken stock I used homemade
• 1 cup coconut milk I used 1 x 270ml tin Ayam brand
• 1/2 cup lime juice
• 3 tablespoons curry powder
• 1 tablespoon garlic powder or you can use 4 cloves crushed garlic
• 3 big handfuls green beans topped and tailed
• 1 large red capsicum sliced
• Coriander chopped
• Cashews for serving
• Cooked rice I used basmati rice

Instructions

• Pop onion into the bottom of the slow cooker, followed by the potato and then the chicken.
• In a bowl mix the chicken stock, coconut milk, lime juice curry powder, garlic powder (or crushed garlic).
• Pour this over the chicken.
• Cook in slow cooker on high for 3 hrs or low for 5-6 hours.
• One hour before cooking is complete pop in the green beans.
• Half and hour before cooking is complete pop in the capsicum.
• Serve with rice, extra squeeze of lime and top with coriander and cashews

Enjoy! 

If you know someone who could use some healthy dinner inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other dinner recipe ideas you might love – Baked Chicken Nuggets and Middle Eastern Spiced Chickpea Rice 

Bren x