Mediterranean Tender Beef, Bacon & Fusilli Stew
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Mediterranean Tender Beef, Bacon & Fusilli Stew

Mediterranean Tender Beef, Bacon & Fusilli Stew

with Pre-Cut Veggies & Parsley

We love a slow cooker dish - just throw in your ingredients, and come back later to a meal that is sure to be warm, hearty and comforting. This one involves a rich beef ragu with risoni to keep you satisfied. We can’t wait to dig in!

We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time4 hours
Cooking Time15 minutes


Serving amount

1 packet

Beef Chuck Roll

1 packet

Soffritto Mix

1 sachet

Garlic & Herb Seasoning

1 sachet

Kiwi Spice Blend

1 packet

Diced Tomatoes with Garlic & Onion

1 packet


1 packet

baby leaves

1 packet


1 packet

diced bacon

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1 tsp

brown sugar

2 cup

boiling water

20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)3101 kJ
Calories741 kcal
Fat31.4 g
of which saturates12.4 g
Carbohydrate59.4 g
of which sugars18.7 g
Dietary Fibre8 g
Protein50.1 g
Sodium2185 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Oven-Proof Pan
Slow Cooker



• Cut beef chuck into 3cm chunks. • In a medium bowl, combine beef, the plain flour and a generous pinch of salt and pepper. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over high heat. Cook beef, turning occasionally, until browned, 2-3 minutes. Transfer to slow cooker.

TIP: The flour will char slightly in the pan, this adds to the flavour.


• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add garlic & herb seasoning, Kiwi spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add diced tomatoes, the brown sugar and water, and stir to combine. Transfer to slow cooker and set cooking temperature to high. Place lid on slow cooker and cook until beef is tender, 4-5 hours.

TIP: No slow cooker? Preheat oven to 200°C/180°C fan-forced. Cover pan tightly with a lid (or foil). Bake until thickened and beef is tender, 50-60 minutes. Add risoni in the last 30 minutes of baking and stir to combine.


• In the last 30-35 minutes of cook time, remove lid from slow-cooker, then add risoni and the butter to the stew. Stir to combine and return lid. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Remove stew from the oven, then add bacon and baby leaves, stirring through risoni until leaves are wilted. Season to taste.

TIP: If the risoni is dry, stir through a splash of water


• Divide Mediterranean beef, bacon and risoni stew between bowls. • Tear over parsley to serve. Enjoy!