Italian Beef & Tomato Stew

While the potato is cooking, thinly slice the carrot into half-moons. Trim the green beans. Finely chop the garlic.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans until just tender, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced beef, tossing, until browned and cooked through, 4-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3-4 minutes. Add the garlic & herb seasoning, tomato paste and remaining garlic and cook until fragrant, 1 minute.

Add the beef-style stock powder, Italian herbs and the water. Reduce the heat to medium, then simmer until slightly thickened, 2-4 minutes. Return the beef to the pan, then add the butter (for the sauce) and baby spinach leaves. Stir to combine and season to taste.