I always make in bulk and eat leftovers for lunch or breakfast.  This will make about 10 servings.

Ingredients

2kg chuck steak cut into cubes

2 large onions

4 cloves garlic

2 teaspoon ground cinnamon

2 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 cup beef stock or water

2 x 400g tinned tomatoes

1 large bunch silverbeet (chopped) or 300g of baby spinach

200g dried dates

1 tablespoon olive oil

Method

Finely chop the onion and garlic (I chop them in the thermomix to make it easier).

Heat the oil in a frying pan and cook the onion and garlic gently until soft.

Add the spices and fry until fragrant.

Put the beef cubes, and the onion spice mixture in the slow cooker.

Add the tinned tomatoes and cook on LOW for 8 hours.

After 8 hours, take off the lid and add the silverbeet (or spinach) and dates.  Stir through.

Cook for half an hour on HIGH with the lid off, to cook the silverbeet (or spinach) and evaporate some water.

Serve with mashed potatoes, sweet potato or some other seasonal vegetables.