Chef Tips
Scale it up easily
This recipe is written as a single serve, but all the quantities scale up easily for more people. For 2 serves I’d still use just the one can of beans as a 400g can comfortably stretches to two portions with the extra beef and liquid. From 3 serves upward, add a second can.
Serving
This stew is good on its own, but a slice of crusty bread on the side to mop up the juices takes it to another level. A poached or fried egg on top also works really well if you want to bulk it out further.
Storage
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a small saucepan over low heat, adding a splash of water or stock to loosen it back up if it has thickened.
FAQs
Can I make this ahead of time? The braised beef can be made well ahead and kept in the fridge or freezer, which is the whole point of this recipe as a meal prep dish. Once you have the beef and cooking liquid ready, this stew itself takes about 5 minutes to put together on the night.
What if I don't have the beef cooking liquid? Use a good quality beef stock instead. The flavour won’t be as rich as the braising liquid, but it still makes a solid stew. Add a small splash of Worcestershire sauce if you have it to add a bit more depth.
Can I add other vegetables? Yes. Wilted kale or silverbeet work well in place of or alongside the spinach. A tin of diced tomatoes added with the cooking liquid also works if you want more sauce. Keep the additions simple so the braised beef stays the main event.
Can I use something other than braised beef? Yes. Any slow-cooked, pulled or shredded beef works well here, whether that’s leftover pot roast, brisket or even a store-bought pulled beef. You could also use shredded rotisserie chicken if that’s what you have, though you’ll want to use chicken stock instead of beef cooking liquid to match the flavour.
