Recipe Courtesy of The Whole Daily Blog


  • 2 tsp coconut oil
  • 1 large brown onion, diced
  • 2 garlic cloves, chopped finelyNannas-slow-cooked-beef-3
  • 2 carrots, diced
  • 3 stalks of celery diced
  • 500 gram (or roundabouts) of grass-fed casserole steak or chuck-steak, chopped into chunks (We got Cleavers meat on sale from Coles for $3.40)
  • 1 x 450gram tin chopped tomatoes
  • 2 tbs tomato paste
  • 1 cup dry soup mix (this is around $2 from the supermarket and is a mix of dry yellow and green split peas and barley. It should be near the rice or lentils in the supermarket)
  • 1 stalk or fresh rosemary or 2 tsp dry rosemary
  • 1/2 tsp salt
  • freshly cracked black pepper
  • 3 cups hot water
  • 2 cups baby spinach


  1. In a frypan over medium heat, fry the onion until it becomes transparent. Add the carrot, garlic and celery and fry until they all soften (about 5 minutes). Add this to a slow-cooker or a large saucepan over the lowest heat, along with all remaining ingredients except for spinach. Allow to slow-cook for at least 6 hours.
  2. You can leave the slow-cooker on all day on low if you want to leave it while you’re at work.
  3. Stir through spinach right before serving.
  4. Then, simply serve on a bed of sweet potato mash or quinoa as we have. 







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