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.
Diced beef in every pack — never let it sit in the freezer without a plan. Join the Your Farmer family. 🥘
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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