Cooking time 7h

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1.6kg gravy/chuck beef cut into medium cubes

2 onions to be finely diced and mixed with beef

2 tsp salt

2 onions, finely diced (1 tsp salt added to pan) for frying

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Spice mix for step two:

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2 tbsp all spice

2 tbsp paprika

1 tbsp ground cinnamon

2 tsp ground nutmeg (optional)

6 bay leaves

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For the onions:

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2 tsp salt

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For the stew:

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140g (½ cup) tomato paste

1 cup red wine

2 cans (800g) crushed tomatoes

1 tsp beef stock powder mixed with 1L water

2 tsp smoked paprika

Extra 800ml water

500g gluten-free pasta

Olive oil

3 tsp salt, added throughout

Salt & Black pepper

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For garnish:

Chopped fresh parsley

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1. Chop all the onions and mix half with the meat. Add ½ the spice mix (apart from bay leaves) ingredients and refrigerate for at least 8 hours.

2. Place two large pans on high heat (top left and bottom right stove burners). If using cast iron pan and wok, put the wok as high as possible heat. Add a thin layer of oil to the base of the pot and once the temperature on the base is hot, in two batches place down the pieces of beef. Sear for 2 minutes on both sides until deeply charred to seal the meat. Once all the beef is seared, place on plate to the side.

3. Add in onion into each pot and reduce heat down to low to medium to allow the onion to sweat down for 7 minutes. Add 1 tsp of salt to the pan to help the onion breakdown. After 7 minutes add in the spice mix, a few cracks black pepper and bay leaves and mix through and sizzle for 1 minute. Deglaze the pan using butter or olive oil if it starts to cook too quickly, then loosen the residue inside the pan without removing it. Preheat the slow cooker on low.

4. Add in ½ of the tomato paste and stir through and cook out for 1 minute. Add in a ½ cup of red wine to each pan and mix, and then allow to reduce down until ¾ of the wine has gone. Pour this mixture into the slow cooker.

5. You’ll have a deep dark sludge like texture at this point, go ahead and add in crushed tomato cans, 1L of beef stock and 800ml of water. Add in the seared beef and mix through. Add 1 tsp salt and bring to a simmer. Start a timer for 7 hours. Once simmering place lid on top and allow to simmer away for 2 hours then add 1 tsp of salt. Give it a stir halfway through and add more salt as needed.

6. Add the pasta and salt in for the last 2 hours. Add water to loosen if pasta is difficult to stir.

7. Serve with fresh parsley