Miso Beef Slow Cook with Soba Noodles

With Farm Fresh Organics

DF, GF & Refined Sugar Free

RECIPE

Ingredients:

4 serves

1 tablespoon olive oil

520g beef chuck steak

1L beef bone broth

100ml red wine

2 tablespoon white miso paste

6 garlic cloves, finely grated

1 tablespoon ginger, finely grated

1 tablespoon honey

150g shittake mushrooms

4 baby bok choy, halved

1/2 cup spring onions, finely sliced

270g soba noodles

Black sesame seeds, to garnish

Method

Heat oil in a large skillet over medium-high heat. Brown the beef for about 5 minutes until browned all over.

Combine beef, broth, red wine, garlic, ginger and honey in a large slow cooker. Cook on high for 4 to 6 hours or low 8 to 10 hours until beef is tender.

Stir in the shiitake mushrooms and cook for a further 20 minutes. Add the boy choy and stir. Cook for a final 10 minutes until bright and crisp.

Bring a medium sized saucepan to the boil. Cook soba noodles according to packet instructions. Drain liquid and add to the slow cook.

Add the spring onions and stir to combine just before serving. Garnish with black sesame seeds and enjoy immediately!