Moderate, 3 to 3.5 hrs, Serves 8

Delicious all round meal that will make a satisfying meal. Present in some gorgeous chunky winter bowls


  • 1kg Chuck Steak Diced
  • 4 Brown Onions cut in half then thirds
  • 4 Purple Carrots 1 finely 3 chunky diced
  • 4 Carrots 1 finely 3 chunky diced
  • 4 Celery Stalks 2 finely 2 chunky diced
  • 4 Royal Blue Potatoes chunky diced
  • 1 Tin of lentils
  • 500ml Beef Stock
  • 1 Cup Tomato Puree
  • 1 Cup Red Wine
  • 1 Tinned Tomatoes 425g
  • 1-2 tbsp Dried Herbs
  • 2 -3 Bay Leaves
  • 2 Cups Spiral Pasta
  • 300g Fresh Green Beans Ends removed and cut in half


  1. Heat pan, add olive oil, brown your meat in batches and remove.
  2. Add in your stock, tomato puree, tinned tomatoes, red wine and lentils, bring back to warm.
  3. Add meat back in, you may need about 1 cup of water so that everything is covered.
  4. Add herbs and pepper, also add bay leaves.
  5. Cover and leave on low heat on stove or put in an oven for about an hour and a half – two hours, stirring occasionally so it doesn’t stick.
  6. At this point taste – check if it needs some salt, sugar more pepper, herbs etc. Meat won’t be done yet but should begin to get softer.
  7. Add your purple and orange carrots and leave the lid off on the stove – cook for about an hour.
  8. Add your potatoes and wait half an hour
  9. Add your celery and pasta. Wait 15 minutes and add your beans, so they stay fairly crunchy.
  10. Cook for another 20 minutes or until pasta, potatoes and carrots are done.
  11. Once this cooks it should all be soft thick and ready, you will need to stir it more frequently to ensure it doesn’t stick!
  12. Serve with Crunchy Bread or add some chilli to give it a bit

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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