By Jaime Rose Chambers | Dietitian
Published 2 December 2024
20m
4h 30m
8
19
Discover our slow-cooked lamb served with zesty slaw and yoghurt on freshly charred pita, a perfect winter staple.
Whether you're cooking a big family dinner or looking to fill your freezer, you can't miss out on our recipe for Tex Mex-inspired beef chilli.
Make winter cozy with this slow cooked pork bibimbap rice bowl. Tuck in to all of your favourite flavours, with kimchi, fried egg, chilli and garlic
Our homemade chimichurri sauce works as a bright and zesty marinade and as a salad dressing, and is the perfect way to spice up your next backyard BBQ.
Step 1:
Using a large, heavy based pot on medium-high heat, add 2 tablespoons of olive oil. Fry the beef in 3 or 4 batches, so it’s not overcrowded, until browned.
Step 2:
Remove cooked beef to a bowl and set aside.
Step 3:
Return the pot to the heat and add one tablespoon of olive oil, plus the onion, celery, carrot and a generous pinch of salt and pepper. Fry for around 10 to 15 minutes or until soft.
Step 4:
Add the beef back into the pot, as well as the tomato concentrate and both cans of diced tomatoes, then fill each can to the top with water and add to the pot as well (this should equal 800ml of water).
Step 5:
Add Worcestershire sauce, crumbled stock cubes, bay leaves and rosemary, and bring to the boil. Reduce the heat to a simmer and cook on the stove for 2.5 hours.
Step 6:
Add mushrooms and butter beans and cook for another 1.5 hours. If there is too much liquid, you can simmer with the lid off towards the end of cooking.
Step 7:
Make the sweet potato mash by steaming or boiling the sweet potatoes until soft. Drain and place back into the pot with olive oil, milk, salt and pepper. Mash together, keeping it a little chunky.
Step 8:
Serve the mash in a bowl topped with stew, sprinkled with parsley and a side of greens
