Work was very intense and exhausting last week, especially towards the end, so for meals this week I went for something that wouldn’t take much effort. Luckily, I had some tomato sauce and olives left over from tortilla-wrap pizzas last week, a five-sixths empty jar of wholegrain mustard that had been sitting in my fridge for a while, and a burning curiosity as to what would happen if I put four different types of meat in the same dish.
I therefore brought out my slow cooker and constructed an epic stew containing:
- Four chunky chestnut mushrooms (chopped)
- Three red onions (coarsely chopped)
- Two carrots (peeled, thinly sliced)
- One entire bulb of garlic (cloves peeled and chopped)
- Casserole-grade beef
- Lean lamb mince
- Chicken breast fillets
- 12 mini cooking chorizos
- The leftover wholegrain mustard (mixed with the sautéing veg)
- A jar of olives in brine (drained, rinsed and added straight to the slow cooker)
- The remaining 1/3 jar of tomato sauce
- A tube of tomato puree (yes, the whole tube)
- The rinsings of the mustard and tomato sauce jars (which, combined with the liquid released by the beef and lamb during browning, meant I didn’t need any extra stock)
It turned out deliciously! 😀 I got 8 portions in total, meaning that I’m fixed for meals for most of this week and I have a few backup portions in my freezer for next week 🙂 Fun fun!