Low effort, deeply nourishing, endlessly adaptable
There's a reason beef stew has survived every food trend of the past century. Diced beef — from the harder-working muscles of the animal — transforms through long, slow cooking into something extraordinary: fork-tender, deeply flavoured, and genuinely nourishing. Collagen-rich cuts like these melt into the sauce as they cook, giving it that silky, spoon-coating body that only slow food delivers.
Dust the diced beef in seasoned flour. Brown in batches in a heavy lidded pot — 3–4 minutes per batch, turning until browned all over. Remove and set aside.
480g diced beef2 tbsp plain flourIn the same pot, sauté the onion, carrot, and celery until softened, about 8 minutes.
2 onions3 carrots3 stalks celeryAdd garlic and tomato paste, cook for 2 minutes.
3 cloves garlic2 tbsp tomato pasteAdd the wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pot.
1 cup red wineReturn the beef. Add the stock and herbs. Bring to a bare simmer.
500ml beef stockthyme and bay leavesCover and cook on the lowest heat (or in a 150°C oven) for 2–2.5 hours until the beef is tender enough to break with a spoon. Add the parsnips for the final 45–60 minutes so they turn tender without collapsing.
2 parsnipsSeason to taste. Serve over mashed potato or with crusty bread.
In every beef share — Diced Beef (480g)
💡 Brown the diced beef in small batches. Crowding the pan steams the meat instead of browning it — and the browning is where much of the flavour lives.
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Osso Buco-Style Braised Chump Chops with Gremolata
The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata
Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.
Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata
Pea-and-ham thinking, straight from the lamb paddock
Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.
T-Bone with Bearnaise from Scratch
The sauce that turns a steak into an occasion
Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.
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