Generous in flavour and texture, this sticky-sweet recipe showcases why slow-cooking meat is better for your tastebuds and kinder to your gut. Slow-cooking is a great way to break down those usually hard-to-digest red meats, and allows flavours to fully develop. Always opt for grass-fed meat, as it is rich in good fats such as conjugated linoleic acid, which studies show are anti-inflammatory. It’s also rich in bioavailable nutrients such as vitamins D, E, K2 and pro-vitamin A. I’ve added apple-cider vinegar to help stimulate the production of hydrochloric acid in the stomach, essential for proper digestion.
Ingredients 12
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Method 5
Preheat the oven to 160°C (320°F/Gas Mark 3).
Heat the and in a medium ovenproof stockpot or a heavy-based ovenproof saucepan with a lid over a medium–high heat. Season the with salt and pepper and cook for 3–4 minutes on each side until browned all over. Transfer to a large plate and set aside.
Add the and to the pan and cook for 2–3 minutes until softened. Add the and stir to combine. Pour in the and simmer for 1 minute, then pour in the and bring to the boil.
Remove the pan from the heat and return the to it. Scatter the stew with the , cover and cook in the oven for 3–3½ hours until the meat is tender and can easily be pulled apart with a fork.
If the liquid in the pan has not quite reduced enough to make a sauce, transfer the to a plate and cover to keep warm. Set the pan over a medium heat and simmer the liquid until it reduces enough to coat the back of a spoon. Discard the , and . Shred the beef into large chunks and return it to the pan if required. Stir and serve.
The Beauty Chef's tips
CARLA’S TIP: I like to serve this dish with Sweet Potato Chips with Lime Cream and some simple steamed greens. Remember to always have more vegetables than meat on your plate!