We love a good, hearty beef dinner, especially in winter. Not any beef dinner, mind you. As lovely as a cottage pie is, we're talking about those beef recipes that make your normal weekday evening feel a bit special. Something comforting, inviting and 'yes I really made that and yes it tastes incredible.'

What we also love though, is coming home and snuggling under a blanket while binge watching your favourite TV show, maybe with a glass of wine for added indulgence. Really, we just love feel-good evenings in winter. How do you get amazing food without having to spend hours cooking?

Simple! You make fancy, gourmet restaurant food in your own home, the cheat's way.

For this recipe, you'll need a slow cooker. If you don't already have one, they are a great investment. You can put in almost any ingredients in the morning and by the evening or afternoon you'll have a great tasting meal waiting for you, with minimal time and effort. The other advantage is that they make cooking with cheap, tough cuts of meat an absolute breeze. Stewing beef and chuck steak will come out beautifully soft, and the cooker will even keep the food warm until you get home and are ready to tuck in. Curries, casseroles, soups and stews are all particularly good.

You can do it without a slow cooker, and use a casserole pot instead. It will still be super easy, but it will take some time, so make sure you pick a day where you can keep an eye on the pot for any burning.

Without further ado, here is a stellar beef ragu recipe, adapted slightly from Pinch of Yum. It's wonderful served with roasted or steamed vegetables, pasta, mashed potato, polenta or even in a dish with some French bread alongside it. Basically, anything goes, so get creative! It's Italian cooking at it's best - honest, simple, delicious and bursting with flavour.

1 tablespoons olive oil

2 lbs/1kg beef rump roast or round roast

½ yellow or white onion, minced

2 cloves garlic, minced

1 carrot, diced

2 tins of tomatoes

1/4 cup red wine

1/2 teaspoon basil

1/2 teaspoon oregano

1 bay leaf

Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. If you can't do this, it can all go in the slow cooker without pre-browning.

Place all remaining ingredients with the beef in the slow cooker. Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir.

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