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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Greek-Style Lamb Roast with Lemon and Oregano
Lemon, oregano and time — the Greek family-table treatment for the whole cut
Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.
Read moreabout Greek-Style Lamb Roast with Lemon and Oregano
Low-and-Slow BBQ Lamb Ribs with Dry Rub
Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb
This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.
Grilled Chump Chops with Warm Lentil Salad
Charred chops over mustardy lentils — the bistro order, made at home
Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.
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