Slow Cooker Beef Mince Recipe

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Slow Cooker Beef Mince Recipe

This Slow Cooker Beef Mince recipe is a hearty and flavorful dish that’s perfect for busy days. Packed with tender ground beef, Japanese eggplant, cabbage, and a touch of sweetness from grated apple, it’s a comforting meal that comes together effortlessly in the slow cooker.

Prep Time15

Cook Time7

Total Time7 15

Course: Dinner

Cuisine: American

Servings:

Calories: 450kcal

Author: Irina

Equipment

Ingredients

2 Japanese eggplants diced
2 cups cabbage shredded
1 onion finely chopped
1 large apple grated
3 cloves garlic minced
1 cup water
1 tablespoon tomato paste
1 teaspoon ground ginger
1 teaspoon smoked paprika
¼ cup coconut aminos
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs. (900 g) ground beef 80/20 ground beef

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Instructions

Dice the eggplant, shred the cabbage, and chop the onion. Grate the apple and mince the garlic.
2 Japanese eggplants, 2 cups cabbage, 1 onion, 1 large apple, 3 cloves garlic
In a small bowl, combine the water, tomato paste, ground ginger, smoked paprika, coconut aminos, minced garlic, chopped onion, salt, and black pepper. Stir well.
1 cup water, 1 tablespoon tomato paste, 1 teaspoon ground ginger, 1 teaspoon smoked paprika, ¼ cup coconut aminos, 1 teaspoon salt, 1 teaspoon ground black pepper
Add the ground beef, diced eggplant, cabbage, and grated apple to the slow cooker. Pour the sauce over the top and mix everything thoroughly to combine.
2 lbs. (900 g) ground beef
Cover and cook on low for approximately 7 hours, stirring halfway through (if possible).
After it's cooked, taste and adjust the seasoning if needed. Serve over rice, mashed potatoes, or cauliflower rice.

Notes

- You can replace coconut aminos with soy sauce or tamari (another gluten-free alternative), but you would need to adjust the salt since soy sauce is usually saltier.
- If you have the extra time, sauté the ground beef in a skillet for a few minutes before adding it to the slow cooker. Pre-browning enhances flavor, reduces grease, and prevents clumping.
- If you are not pre-browning, make sure to crumble the meat well before cooking.
- This recipe can be made in advance and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
- For larger portions or serving as a meal, this recipe will serve 4 people. If served with a hearty side (like rice or noodles), it can stretch to 6 servings.

Nutrition