Slow-cooked beef is tender and delicious, the pairing with sweet potatoes makes a dish that is tasty without going over the top. It’s also low in fat and relatively low in kilojoules, for a meat dish: it fills your tummy and is good for you too! This recipe makes 6 servings.

Nutritional information

 Energy: 2110 kJ
 Fat: 9 g (3 g saturated fat)
 Carbs: 75 g
 Protein: 30 g
 Sodium: 120 mg
 Fibre: 6 g
 Sugars: 9 g


 olive oil cooking spray
 600 g blade steak, cubed
 1 onion, sliced
 3 garlic cloves, thinly sliced
 1 tbs. red curry paste
 400 g can chopped tomatoes
 1 cup water
 750 g kumara, cubed
 1 tsp. brown sugar
 4 ½ cups steamed rice, to serve
 3 cups steamed green beans, to serve


1. Preheat oven to 160° C. Spray large pan with oil and add beef, cook over high heat until browned then remove into bowl.

2. Add onion to pan and cook over medium-high heat, cook about 5 minutes. Add garlic and curry paste, cook 1 more minute. Return beef to pan, add tomatoes and water, stir to mix and bring to a boil. Cover and transfer to oven, cook 1 hour.

3. Add kumara, stir, cook additional 30 minutes. Remove and stir in sugar, mix well.

4. Serve over rice and with green beans.

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