This slow cooked beef recipe from Sam Wood, Australia’s number one health and fitness program at home, is perfect for a Sunday roast with the whole family.

Serves: 4 | Prep: 00:15 | Cook: 08:00


  • 500 grams beef chuck (casserole steak)
  • salt & pepper to taste
  • 1/2 tablespoon olive oil (extra virgin)
  • 1 onion (brown) sliced
  • 2 cloves garlic minced
  • 2 cups chicken stock (or bone broth)
  • 1 cup red wine
  • 1 tablespoon coconut oil (extra virgin)
  • 2 carrot(s) cut in quarters, lengthways
  • 2 parsnip(s) cut in quarters, lengthways
  • 1 swede(s) cut into wedges
  • 1/2 cup parsley (fresh) to serve


  1. Cut steak into large cubes, trimming off excess fat. Sprinkle with salt and pepper and rub into the meat.
  2. Heat oil in a large pan over high heat and add meat, cook for about 3 minutes, stirring until the meat is browned all over.
  3. Transfer meat into a slow cooker.
  4. To the same frying pan add onion and cook on medium heat for about 2 minutes, stirring. Add garlic and cook for a further minute. Add 1 cup of the chicken stock to the pan and bring to a boil to deglaze the pan.
  5. Transfer liquid into the slow cooker. Top with the rest of the stock, red wine and coconut oil. Cook on high for 4 hours or low for 8 hours.
  6. With around an hour to go, add extra water if required and veggies and cook covered for them to soften. If cooking on low add veggies in with 3 hours to go.
  7. Divide the meat and veggies between four plates. Sprinkle fresh parsley and serve.

    Credit: Recipes from 28 by Sam Wood, Australia’s number one health and fitness program at home.