As the colder months fast approach it is time to eat foods that will warm and moisten our bodies in order to support and nurture our digestive system.


  • 1 1/4 kg chuck steak (beef) fat trimmed
  • 3 tbs oilve oil
  • 2 onions
  • One bunch broccolini
  • 200g mushrooms
  • 1 Zucchini chopped
  • 1 carrots, sliced into 5 mm (¼ inch) rounds
  • 1 tsp ginger minced
  • 3 tsp garlic minced
  • 1 tsp dried ground coriander
  • 2 tsp Chinese five-spice powder
  • 2 star anise
  • 1 tsp peppercorns
  • 2/3 cup rice malt syrup
  • 100 ml tamari sauce
  • 2 tbs tomato paste
  • 250 ml bone broth (Click here for recipe, also available for purchase)
  • Pinch of good quality salt


  • In a large saucepan heat 2 tbs of olive oil and brown the beef. Transfer to a plate.
  • Combine onions, ginger, garlic, mushrooms, zucchini, broccolini  and coriander in a small bowl.
  • In the same saucepan heat the remaining oil and fry onion mix until softened. To scrape any remaining beef bits from the pan add a splash of water.
  • Stir in the five spice, star anise and peppercorns, cook for 1 minute. Add the rice malt syrup, tamari sauce and tomato paste.
  • Return the beef and any juices back to the pan and pour in the bone broth. Add a good pinch of good quality salt. Bring to the boil then add to the slow cooker.
  • Cook for 4 hours on high or 8 hours on low.
  • Serve with rice or cauliflower rice (click here for recipe)
Published on May 17, 2019