During the cooler months, slow-cooking is not only instantly warming, but also time-saving. 


  • 500g diced gravy beef

  • 400g crushed tomatoes

  • ¾ cup good quality red wine

  • 2 ¼ cups good quality beef stock

  • 2 tblsp olive oil

  • 1 leek- thinly sliced

  • 3 cloves garlic- minced

  • 3 carrots

  • 8 button mushrooms cut into quarters

  • 1 zucchini

  • 1 cup of green peas

  • 1 cup of baby spinach

  • 1 tsp rosemary, oregano and thyme

  • Salt and pepper to taste

  • To serve

  • Mashed, boiled or roasted potatoes (try sweet potatoes for something different)


  • 1.

    Over a medium heat brown the leek and garlic in the olive oil.

  • 2.

    Roll the dice beef in white flour and add to pot to brown.

  • 3.

    Once beef is browned, add tomatoes, red wine, beef stock and herbs. Bring to the boil.

  • 4.

    Once at the boil add carrots and reduce to a simmer with the lid on.

  • 5.

    After approximately one hour add the zucchini and mushrooms. Cook for another hour. Taste now and season with salt and pepper.

  • 6.

    Just before serving check that meat is tender. If not, try cooking for longer and making sure it is not boiling to vigorously. If tender, add the green peas and spinach and stir through.

  • 7.

    Serve atop mashed or boiled potatoes.


You can follow Matthew on Instagram @thebrunchboy

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