Ingredients: 

1.2kg chuck beef
3 tbsp olive oil , separated
3 cloves garlic , mince
1 onion , diced
1-2 carrots , diced
2-3 sticks of celery , diced
1 tbsp salt
Black pepper
800g crushed canned tomatoes
3 tbsp tomato paste
3 cups Bone broth
3 sprigs fresh thyme
2 tbls fresh thyme
2 dried bay leaves


Method:

Chop your veg: Dice the onion, garlic, carrot, celery and any extra veggies you have on hand (like mushroom or zucchini). Add them straight into the slow cooker.

Sear the beef:  Heat 1–2 tablespoons of olive oil in a pan over medium-high heat and sear the beef until browned on both sides (this helps lock in flavour). Add to the slow cooker.

Add the rest: Into the slow cooker, add crushed tomatoes, bone broth, any extra water if needed, thyme, tomato paste, bay leaves, and a final pinch of salt and pepper. Give it a gentle stir to combine.

Cook low and slow: Set your slow cooker to low and let it do its thing for at least 8 hours. Stir gently at the end—your beef should fall apart and melt into the sauce.

Serve: Portion into small, warming serves ideal for postpartum recovery. Spoon over pasta, rice, mashed potato, roast sweet potato, in a burrito bowl, or even stuffed into a soft roll with cheese for a quick, nourishing meal.

Postpartum Tip: Freeze in individual portions to have nutrient-rich, iron-boosting meals on hand when you need them most.