During the cooler months, slow-cooking is not only instantly warming, but also time-saving.
Over a medium heat brown the leek and garlic in the olive oil.
Roll the dice beef in white flour and add to pot to brown.
Once beef is browned, add tomatoes, red wine, beef stock and herbs. Bring to the boil.
Once at the boil add carrots and reduce to a simmer with the lid on.
After approximately one hour add the zucchini and mushrooms. Cook for another hour. Taste now and season with salt and pepper.
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.
Serve atop mashed or boiled potatoes.
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