Recipes

Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry.

Ingredients

• 1.5 kg (3lbs) chuck steak sliced into 2cm/1 inch chunks
• 2 onions finely chopped
• 4 celery sticks finely chopped
• 2 carrots peeled and finely chopped
• 1 sprigs fresh rosemary
• 4 garlic cloves crushed/minced
• 2 tbsp flour
• 400 g (14oz) chopped tomatoes
• 2 cups beef stock
• 2 tsp mustard
• 1 tsp sugar
• salt and pepper to taste

For the pie

400 g (14oz) frozen puff pastry thawed
1 egg beaten

Instructions

1. Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
2. Dry the meat with paper towels then add to the pot. Cook in batches until  Read More
   

Indian beef curry. Succulent meat and aromatic spices combine to create the ultimate curry full of flavor and deliciousness. Bring on the cooler weather with a comforting bowl of this curry served with fragrant rice. Clearly, the best way to showcase the unique taste of an authentic curry.

Ingredients

Cook beef:

• 1/2 cup sliced onion
• 3 garlic cloves, chopped
• 1” fresh ginger, chopped
• 1/2 tsp ground turmeric (turmeric powder)
• 1 tbsp ground coriander (coriander powder)
• 1 tbsp garam masala
• 1 tsp red chili powder
• 1 kg gravy or chuck steak (or braising steak), cut into 2.5 cm cubes
• 1/4 cup coconut slices (optional)
• Salt to taste

Tempered spices to add to beef curry:

• 2 tbsp oil
• 1 tsp mustard seeds
• 2 dried  Read More
  

All of the recipes in the Whole30 Slow Cooker book were created to be as dump-and-go as possible – just arrange or mix everything in the slow cooker, close the lid, push the button and you’re out the door. But this is one case where quickly browning the meat makes a big difference in the final result. Not only does browning caramelize the meat’s natural sugars – infusing the stew with rich flavor – but it also avoids the protein bits that slough off raw meat during cooking and cloud the sauce.

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1½ lbs beef stew meat, cut into ¾-inch pieces
• 4 medium carrots, peeled and  Read More
  

Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because this is an easy, one-pan, 30-minute recipe!

For the Beef Stroganoff:

• 1 lb top sirloin steak thinly sliced into strips*
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1/2 medium onion finely chopped
• 1/2 lb brown mushrooms thickly sliced
• 1 garlic cloves minced
• 1 Tbsp all-purpose flour
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp Worcestershire sauce
• 1/2 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

To Serve:

• 1 Tbsp green onion to garnish
• 8-12 oz egg noodles to serve

Instructions

1. Place a large deep pan or dutch oven over medium-high heat. Add 2  Read More
   

This lasagna has all the essentials – tasty savoury beef mince, creamy bechamel and lots of melted cheese.

Ingredients

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely diced
• 1 celery stick, finely diced
• 3 garlic cloves, crushed
• 150g pancetta (or bacon), diced
• 1 tablespoon freshly chopped herbs (such as thyme, oregano, rosemary)
• 800g lean beef mince
• 200ml red wine
• 2 x 400g cans chopped tomatoes
• 2 tablespoons sun-dried tomato paste
• 2 tablespoons tomato paste
• 200g bocconcini, cut into little pieces
• 375g packet fresh lasagne sheets

Bechamel cheese sauce

• 1 small onion
• 6 cloves
• 1 bay leaf
• 750ml (3 cups) milk
• 50g unsalted butter
• 1/3 cup plain flour
• 1 1/2 cups grated parmesan

Method

1. Preheat oven to 180°C. Grease a 20cm x 30cm baking dish. Heat oil in a  Read More
   

An easy-bake cottage pie of winter vegetables and minced beef.

Incredients: 1 tablespoon olive oil / 500g 5-star mince beef / 400g can diced tomatoes /1 teaspoon Italian dried herbs / 1 cup beef stock /1 1/2 kg sweet potatoes / 2 tablespoon milk / 1 cup frozen peas / 1 onion, finely chopped / 1 red capsicum, chopped

• Step 1
  
  Add diced tomatoes, herbs and stock and bring to the boil. Reduce the heat and simmer pie filling for 10 mins. Preheat the oven to 200C or 180C fan-forced.

• Step 2
  Heat the oil in a large, deep frying pan and cook the onion and capsicum over medium heat for 5 mins.  Read More

Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots.

Have you ever had oxtails? Most people I know haven’t even heard of them, which is really quite a shame. Think braised beef short ribs, but with even more flavor, and you’ll get a sense of why those of us who eat oxtail get dreamy eyed when we think about them.

Yes oxtails come from a steer’s tail—a well exercised muscle, marbled with fat. The segments are vertebrae so they have lots of iron-rich marrow as well.

My father, who grew up during the Depression, remembers oxtails as being food for people with little  Read More

This is oh, so simple, but oh, so good. Great if you’re organised and can leave the steaks in the marinade the day before you need them, but failing that, a few hours will do. The recipe was created specially to serve with Aligot (mashed potatoes with garlic and cheese), but it needs two to eat and two to cook: one to do the steaks and one to whip the potatoes!

Method

Put the steaks in the shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge  Read More

Prep: 30 mins Cook: 1 hr, 30 mins

Ingredients

• 1 tbsp black peppercorn
• 1 tbsp English mustard powder
• 1 tbsp dried thyme
• 1 tsp Celery seeds
• 1 tbsp olive oil
• Olive oil
• About 2kg/4lb 8oz topside joint of beef

For the gravy

• 4 tbsp plain flour
• 2 beef stock cube
• 3 tbsp caramelised onion chutney or marmalade
• 2-3 tsp Marmite

Method

1.Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr  Read More

(Or how to barbeque meat for the rest of us)

To “braai” or barbeque (Bar-B-Q) meat is a South African tradition. We usually do it once or twice a week, probably more. It’s a chance to get your friends and/or family together, sip some wine or down a couple of cold ones.

In this Instructable, I am going to show you how, with a little preparation and some scientific genius, you can “braai” like an expert and serve up the most succulent meat.

What you will need:

Some red meat, preferably rump, fillet or sirloin. I got rump.
Some Pineapple juice
Some Balsamic Vinegar
Salt
Pepper
Coriander
Other Spices
Dish
Fork

Before starting wash  Read More