I like issues which are straightforward to batch-cook as a result of it covers you for lunch or dinner the next day. It actually does set you up for a wholesome week, so it’s one thing I love to do at weekends. This slow-cooked beef chilli is totally scrumptious and tastes nice served with rice and even on prime of some pasta.

8 folks

2 tbsp gentle olive oil
2 crimson onions, sliced about 3mm thick
2 medium carrots, diced
3 celery sticks, diced
750g beef (silverside, brisket or different slow-cooking joints)
2 x 400g tins of black beans
400g tin of chopped tomatoes
250ml beef inventory
3 tbsp soy sauce
2 tsp floor cumin
2 tsp smoked paprika
2 tsp dried oregano
1 tsp floor cinnamon

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