Happy New Year’s Day from Cinch Your Life 🤍
Happy New Year’s Day to our wonderful Cinchers.
As we gently step into January, our focus at Cinch Your Life is on creating a balanced, sustainable approach to wellness, one that supports real women, real lives and long-term wellbeing.
This month, I’m personally leaning into what truly supports health, happiness and balance:
✨ Good food with good people – nourishing meals that support energy, hormones and sustainable weight loss, without restriction or deprivation.
🌿 Movement in nature – gentle walks outdoors with good dogs and good people, because movement should feel joyful, not punishing.
🧠 Strengthening mindset – filling my head with good podcasts and audiobooks that support positive psychology, confidence and emotional wellbeing.
🏡 Living with less – simplifying my home and life to reduce overwhelm and make space for more clarity, calm and intention.
Today is all about slow living. I’m cooking an incredible slow-braised beef dish (which says a lot as a former on-and-off vegetarian for many years!) – a reminder that enjoyment, nourishment and satisfaction absolutely belong in a healthy lifestyle.
At Cinch Your Life, we believe wellness isn’t about extremes. It’s about supportive habits, mindful eating, gentle movement and mindset work that fits into everyday life – especially for women navigating busy schedules, midlife changes and evolving priorities.
However you’re spending today – resting, walking, cooking, reflecting or simply being — you’re exactly where you need to be.
Here’s to a gentler January, a healthier relationship with food and movement, and a year of choosing what truly supports your wellbeing.
💛
Angela
PS: This is the most delicious, melt in the mouth slow-cooked beef ever…
Ingredients
- Beef joint of any size – I used brisket
- 3 onions diced
- 6 carrots roughly chopped
- 4 sticks of celery chopped
- Mushrooms, halved
- English mustard
- Plain flour
- Sea Salt & Pepper
- Tin of beer or Guinness or Glass of Red Wine (optional)
- 500ml of beef stock (I used Bisto Ready Made, but any will do)
- Herbs of choice – Rosemary / Thyme/ Bay Leaf – a little sprig each (optional)
Method
- Prep the beef – pat it dry with kitchen roll then coat it all over with English mustard, season well with sea salt & black pepper, then dust lightly with plain flour on all sides. (this thickens the gravy later)
- Brown the beef in very hot oil on all sides (optional but recommended to seal in the flavour and create a delicious taste) Then add the onions, mushrooms, carrots and celery. Cook for 5–10 minutes until softened.
- Deglaze by pouring in the beer / Guinness / red wine (if using). Scrape the bottom of the pan and let it bubble for 2–3 minutes.
- Stir in the beef stock and add the rosemary, thyme and bay leaf (if using).
- Put the beef back into the pan or transfer everything to a slow cooker or oven proof dish. The liquid should come about halfway up the beef.
- Slow cooker: Low 8-10 hours on low / Oven: Covered at 150°C / 4-6 hours until soft
- Rest & serve – Remove the beef, rest for 10–15 minutes, then slice or shred. Thicken the gravy if needed by simmering uncovered or adding a little cornflour in water.
- ENJOY with all the trimmings or rice!