This recipe came about this morning when I had the choice of coming home after dropping Charli off to school and having 10 minutes to fill, or getting to Zumba early. I had fully intended on going to Zumba and playing around with a new song, but I auto-piloted myself home!

When I walked in the front door I realised I had just enough time to grab a chunk of meat out of the ‘chunk of meat drawer’ (not to be confused with the ‘meat in little pieces’ and ‘mince meat’ drawers) and throw together something that could simmer away while I danced away at Zumba, taught Pilates, did my paperwork, grabbed some groceries, headed back out to teach BOXFiT and all the other fun things that take place during my day.

So this meal literally came together in 10 minutes. I ran inside, threw my apron on so I didn’t splash my grey MiMFiT jacket with all the magnificent ‘saucey’ ingredients that I intended to throw into the pot, and got started.

This recipe does not need to be made with a large chunk of meat as I did. It can quite easily be made with meat that is already diced. If you use more meat, add extra ingredients. If you would like less sauce, use less liquid, if you’d like it thicker, you could always add some sweet potato that will break down and thicken the sauce (watch the carb count though) or some cauli mash stirred in just before serving and so on. The flavours are divine, so have a play and find something that works for you.

Ingredients:
  • 1 large piece of beef or beef chunks
  • 2 large brown onions, diced
  • 1 can diced tomatoes 
  • Fresh cherry tomatoes (small ones of any type)
  • 1/2 cup red wine (organic and preservative free where possible)
  • 1/2 cup bone broth (both beef and chicken work well)
  • 1/4 cup raw honey (optional – omit for low carb)
  • 2 Tbsp. balsamic vinegar
  • 1-2 tsp. Cumin powder
  • 1-2 tsp. garlic powder 
  • 2 tsp. lemon juice 
  • ½ – 1 tsp. chili powder (optional)
Method:
  1. Peel and halve onions and place in bottom of slow cooker. 
  2. Coat beef with cumin, garlic, salt (and chili if using) and place whole beef on top of onion. If using beef pieces, simply add and stir. 
  3. Add wine, broth, vinegar and lemon juice. 
  4. Pour balsamic vinegar, lemon juice and canned tomatoes on top of meat.
  5. Place fresh tomatoes on top.
  6. Place lid on and cook for 6-8 hours on low. 
  7. Serve with cauli mash and fresh steamed broccoli (or whatever you like! My partner had his with sweet potato, sour cream and grated mozzarella).

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