Ingredients
- 450g lean boneless stewing beef, such as shin, cut into 2.5cm cubes
- 2 sprigs fresh thyme leaves
- 2 garlic cloves, peeled and crushed OR 1teaspoon garlic purée
- 1 x 2.5cm piece fresh root ginger, peeled and chopped OR 2 teaspoons ginger purée
- 2 medium onions, peeled and chopped OR 1 x 450g pack chopped onions
- 1 fresh red chilli, deseeded and chopped or a large pinch dried chilli flakes
- 200ml good, hot beef stock
- 450g potatoes, peeled and cubed
- 225g pumpkin or butternut squash, peeled, deseeded and roughly cubed
- 1 x 450g can red kidney or butter beans, drained
- 200ml light coconut milk
- 150g baby spinach leaves
Method
- Place all the ingredients except the spinach in a large slow cooker and cook for 4-6 hours on HIGH or 8-10 hours on LOW.
- During the last 20 minutes of cooking time add the spinach. Cover and cook for remaining five minutes.
- Spoon into soup bowls and serve with crusty bread.
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