This is not a pretty dish and no amount of finely chopped garnish will improve its visual appeal. What it lacks in looks it more than makes up for in fantastic flavour and oh-so-tender texture. This is rustic, nutritious, family food that is simple to prepare, easy to eat and can be made a day in advance which does all the world of good during a hectic school and working week. 

The trick to cooking tasty, healthy and interesting meals for a family – especially a large family – is to use a variety of ingredients, including different cuts of meat. I am a huge fan of beef scotch fillet, which although pricey, lends itself to the most succulent roast and barbecue steaks. However I would never use this cut for a slow cooked dish. My pick instead for a slow cooking method is economically priced chuck steak. It has a wonderful “beefy” flavour, just enough fat to prevent it from drying out and is a perfect example of how correct and careful preparation can turn an otherwise humble cut of beef into a dish worth raving about. 


Packed with essential iron, the beef chuck steak was cut into generous chunks by my butcher, and slow cooked with readily available veggies, herbs and red wine until it almost fell apart at the touch of the serving spoon. This melt-in-the mouth meal is ideal for even the fussiest child who would usually turn their nose up at the mention of meat.

I served up a big bowl of buttered, cinnamon scented steamed rice, alongside golden yellow polenta and a crisp cucumber salad, simply dressed with sea salt and verjuice. With the wind whipping up outside, we all kept warm indoors, seated around the family table and caught up on the day’s adventures, dramas and news whilst enjoying this deliciously comforting dinner. 

Tender, Tasty Slow Cooked Beef to serve 8 people

Extra virgin olive oil
30 grams unsalted butter
2 kg beef chuck cut into large square-ish pieces (about 7 cm to 8 cm)
1 tablespoon plain flour
2 teaspoons sea salt
1/2 teaspoon ground black pepper
4 carrots cut into thirds
2 long celery sticks cut into thirds
1 large brown onion
2 cloves crushed garlic
2 cups red wine
1/2 cup water
fresh rosemary leaves, about 1/2 tablespoon

Preheat the oven to 150 degrees fan forced. 

Using a large oven proof pot with a heavy base, melt the butter with the olive oil and add all of the vegetables. Sauté over a low heat for 10 minutes. Remove to a clean plate or bowl.

Increase the heat to medium/high and braise the beef in 4 batches. Sprinkle each batch with a little flour, salt and pepper. 

Return all the beef and veggies to the pan and add the red wine. Increase the heat to high for 1 minute to cook off the alcohol, then add the water and rosemary. 

Clamp on the lid and place in the oven for 4 hours. 

Before serving stir gently with a spoon to coat the meat with the thick gravy that has formed at the base of the cooking pot. This is lovely spooned up alongside fluffy polenta or potato mash, buttered rice, steamed greens or a crunchy salad.