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Nutritionist Rachel Cunard. Naturopath Anastasia Rosete

A great comfort food dish, this is an easy dish to make and a great way to get some veg in.



-1.2kg Beef cut into cubes (1inch)

-2 Cups red wine 

-2 Cups Beef or Chicken broth 

-1 Vegetable stock cube 

-2tbs EVO

-2 Large carrots sliced 

-6 baby white potatoes- Halved 

-1 bunch English spinach

-1 Large onion- diced 

-5 Cloves of garlic- minced 

-Salt & Pepper

-2tbs Tomato paste 

-1 Vegetable stock cube 

-1tsp fresh thyme – Chopped 

-1tsp fresh parsley – Chopped 

-2 bay leaves 

-4 Cloves


1. Heat oil in a large pot on medium/high heat- add beef and stir until brown. 

2. Remove beef from pot and tip out excess juiced (optional)

3. Add oil into the same pot and sauté carrots and onions until soft (around 3 minutes) -add cloves and half the garlic- cook for a further minute.

4. Return the beef to the pot and season with salt and pepper, cook for 4-5 minutes until brown. 

5. Add the potatoes wine, stock, herbs/bayleaf and stir in the tomato paste. 

6. Bring to a simmer and cover- Cook on medium heat for 2 hours, for a thicker sauce you can lift the lid in the last hour. 

7. Add in the spinach and the rest of the garlic in the last 5 minutes. 

Serve with white or brown rice and enjoy 😊 

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