Slow-cooker beef and freekeh soup

Instructions

1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook beef, in batches, turning for 3-4 minutes or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
2. Heat remaining oil in same pan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic and oregano and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Transfer to cooker. Stir in freekeh and 2 cups (500ml) water.
3. Cook, covered, on low for 7 hours. Stir in kale and cook, covered, on low for 15 minutes. Season with salt and pepper.