SERVES 4

Supplied Ingredients

800g beef chuck steak

2 red onions 

2 carrots

2 tsp dried oregano

2 bay leaves

2 beef stock cubes 

2 x 400g can chopped tomatoes with garlic

240g risoni 

2 bunches kale

2 garlic cloves

1 lemon

*Extra supplied, measured amount

Pantry Ingredients

60ml (¼ cup) olive oil

Equipment

Large frypan

6 litre ceramic slow cooker

Large frypan with lid

STEP 1: BROWN BEEF

Cover slow cooker with lid and preheat on high. Cut beef into 4cm pieces and season with 1 teaspoon salt flakes and pepper. Heat ½ the oil in a frypan over medium-high heat. Add beef and cook for 6–7 minutes or until golden brown. Place in slow cooker. While beef is browning, continue with step 2.

STEP 2: COOK VEGETABLES

Boil the kettle in preparation for step 3. Peel and roughly chop onions. Cut carrots into 2cm rounds. Add onion, carrot, oregano and bay leaf to pan with beef and cook, stirring, for 2–3 minutes or until vegetables are starting to soften. Transfer to slow cooker.

STEP 3: BRAISE BEEF

Dissolve stock cube in 250ml (1 cup) boiling water. Add stock and tomatoes to slow cooker. Cover with a lid and cook for 4 hours on high or until beef is tender.

STEP 4: ADD RISONI

Add risoni and another 250ml (1 cup) boiling water to slow cooker. Stir to combine and replace lid. Cook for a further 30–45 minutes or until risoni is tender. While risoni is cooking, continue with step 5.

STEP 5: COOK GARLIC KALE

Tear kale leaves from their stems, discarding stems. Tear leaves into large pieces. Peel and thinly slice garlic. Heat remaining oil in a medium frypan over medium heat. Add garlic and cook for 30 seconds or until fragrant. Add kale and 60ml (¼ cup) water, cover with a lid and cook for 3–4 minutes or until wilted. Season with salt and pepper.

STEP 6: PLATE UP

Cut lemon into wedges. Stir stew and discard bay leaves. Divide between bowls and top with garlic kale and lemon wedges to serve.