3-Hour Slow-Cooked Greek Beef Stew with Lemon, Garlic and Kale

Preheat oven to 180°C fan-forced. Cut beef into 4cm pieces and season with salt and pepper. Heat ½ the oil in a large ovenproof saucepan over medium-high heat. Add beef and cook for 6–7 minutes or until golden brown. While beef is browning, continue with step 2.

Peel and roughly chop onion. Cut carrot 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.

Dissolve stock cube in 500ml (2 cups) boiling water. Add stock and tomatoes to pan and bring to a simmer. Cover with a lid and transfer to oven for 1½ hours or until beef is tender.

Remove pan from oven. Add risoni and another 250ml (1 cup) boiling water. Stir to combine and replace lid. Carefully return to oven and cook for a further 15–20 minutes or until risoni is tender. Remove from oven and stand for 5 minutes. While risoni is cooking, continue with step 5.

Tear kale leaves from 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.

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