There’s something about slow-cooked meals on chilly nights that’s just so comforting, and they have the added advantage of being easy to prepare ahead of time if you’ve got a busy day ahead.

After slow-cooking for eight hours, the beef is melt-in-your-mouth tender and lovely over a bed of steamed rice or served up with a crusty bread roll.

Ingredients

• 2 tablespoons rice bran oil
• 1.25kg gravy beef, trimmed, cut into 3cm cubes
• 2 medium brown onions, halved, sliced
• 1/2 cup korma curry paste
• 750g lady christl potatoes, unpeeled, cut into 2cm cubes
• 1/2 (550g) cauliflower, cut into small florets
• 2 x 400g cans diced tomatoes
• 1 cup beef stock
• 1 cup frozen baby peas

Method

1. Heat half the oil in the bowl of a 7-litre slow-cooker over medium-high heat. Cook beef in batches for 3 to 4 minutes or until browned all over. Transfer to a plate.
2. Heat remaining oil in slow-cooker bowl over medium heat. Cook onion, stirring for 3 minutes or until softened. Add curry paste. Cook, stirring for 1 minute or until fragrant. Add potato, cauliflower, tomato and stock. Return beef and juices to bowl. Season with salt and pepper and stir to combine. Return bowl to slow-cooker. Cover with lid. Turn cooker on low.
3. Cook for 8 hours or until beef is tender, stirring halfway during cooking. Stir in peas. Serve with rice, crusty bread or naan.