Beef and greens Tender beef with robust kale is a great combination

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Tender beef with robust kale is a great combination. The chile hint is subtle, but just enough to add interest to the dish, while the anchovies are added to enrich the sauce.

 3–4 tbsp olive oil

 23⁄4lb (1.25kg) beef chuck roast, cut into

 bite-sized pieces

 salt and freshly ground black pepper

 1 tsp paprika

 1 tbsp all-purpose flour

 2 onions, roughly chopped

 3 garlic cloves, finely chopped

 1 green chile, seeded and finely chopped


 8 salted anchovies

 4 large carrots, peeled and roughly chopped

 1 cup red wine

 2 cups hot beef or vegetable stock for

 the slow cooker (3 cups for the

 traditional method)

 4 large potatoes, peeled and roughly chopped

 7oz (200g) curly kale, stems trimmed and

 leaves roughly chopped


 in the slow cooker


   PREP


 15 MINS


 COOK 20 MINS PRECOOKING; AUTO/LOW 6–8 HRS


 Preheat the slow cooker, if required. Heat 1 tbsp of the oil in a large Dutch oven over medium heat. Season the meat with salt, pepper, and paprika, then toss in the flour. Add the beef to the pot (in

 batches and with extra oil, if necessary), and cook for 5–8 minutes until browned all over. Remove with a slotted spoon and set aside.

 Add the remaining oil to the pot, add the onions, and cook for 3–4 minutes until soft. Then stir in the garlic, chile, and anchovies and cook for a minute. Add the carrots and cook for a further

 2–3 minutes. Pour in the wine and bring to a boil, stirring and scraping up the bits from the bottom of the pot.
Transfer everything to the slow cooker, add the stock, and then the meat and potatoes. Cover with the lid and cook on auto/low for 6–8 hours. Add the kale for the last 1 hour of cooking. Serve while

 piping hot with some crusty bread.

 traditional method    PREP 15 MINS COOK 1¾ HRS

 Preheat the oven to 325°F (160°C). Heat 1 tbsp of the oil in a large Dutch oven over medium heat. Season the meat with salt, pepper, and paprika, then toss in the flour. Add the beef to the pot (in

 batches and with extra oil, if necessary), and cook for 5–8 minutes until browned all over. Remove with a slotted spoon and set aside.

 Add the remaining oil to the pot, add the onions, and cook for 3–4 minutes until soft. Then stir in the garlic, chile, and anchovies and cook for a minute. Add the carrots and cook for a further

 2–3 minutes.

 Pour in the wine and bring to a boil, stirring and scraping up the bits from the bottom of the pot. Pour in the stock and bring back to a boil, then add the meat and potatoes, cover, and put in the

 oven for 11⁄2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed. Add the kale and cook for a further hour, again checking that it doesn’t dry out too much. Serve while piping hot with some crusty bread.

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