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The beauty of this slow-cooked Grecian beef dish is that both the meat lovers and the vegetable lovers in your house will be happy.

The meat adds a lovely flavour to the vegetables and I often leave the beef for the rest of the family and just enjoy the vegetables in this great one-pot recipe.

This slow-cooked Grecian beef is freezer-safe, so double up and freeze the second batch for next week. Doubling up and freezing meals is the best and simplest way to cut down on cooking time.

Slow-Cooked Grecian Beef

Recipe by Jen Petrovic and Gaby Chapman
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Dinner, Main Course
Servings 4


  • 2 tablespoons olive oil
  • 600 g chuck steak
  • 1 onion finely diced
  • 2 garlic cloves crushed or grated
  • 2 carrots finely diced
  • 1 celery stalk finely diced
  • 1 zucchini finely diced
  • 1 eggplant diced
  • 1 red capsicum diced
  • 1 teaspoon paprika
  • 4 flat-leaf parsley sprigs leaves picked, chopped
  • 1 bay leaf
  • 400 g tin diced tomatoes
  • 1 teaspoon salt
  • 100 g jasmine rice to serve


  • Preheat the oven to 160°C.
  • Place a wide-based ovenproof pot on the stove. Heat half the olive oil over a medium heat.
  • Sear the beef on both sides, then remove from the pot and set aside.
  • Add the remaining olive oil to the pot and fry the onion, garlic, carrot and celery. Moisten with a little water and cook for 5 minutes over a low heat.
  • Add the zucchini, eggplant and capsicum. Turn up the heat and cook until the eggplant is brown.
  • Add the paprika, parsley, bay leaf and tomatoes with 500ml (2 cups) water, plus the salt and some pepper. Bring to the boil, then return the meat to the pot. The liquid should cover the meat and vegetables. Top up with more water if required.
  • Place a piece of baking paper on the surface of the mixture, then cover the pot with a lid. Cook in the oven for 1½–2 hours. If your pot cannot be transferred to the oven, you can simmer the beef on the stove over a very low heat for 1½–2 hours instead. Turn the meat halfway through cooking.
  • Check the meat is cooked by pulling a piece apart with tongs. It should fall apart easily. If doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use.
  • Once the meat is cooked, add the rice, give the dish a stir and return to the oven for 15–20 minutes. Check the rice is cooked before removing from the oven.
  • Pull the meat apart with tongs and stir to combine, then serve with bread.


Cover of Plan, Buy, Cook Book
This is an edited extract from The Plan, Buy, Cook Book by Jen Petrovic and Gaby Chapman. Published by Hardie Grant Books $29.99 and is available where all good books are sold. Photographer: © Bec Hudson
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