Are you tired of spending hours in the kitchen, cooking and cleaning up after a big meal? If so, you’re not alone! That’s why one-pot meals are quickly gaining popularity in kitchens everywhere.
But what are one-pot meals? As the name suggests, they are meals cooked in just one pot or pan. This means less time spent cooking and less time cleaning up. Plus, they’re versatile and delicious, making them perfect for busy families on the go.
But there’s more to one-pot meals than just convenience. By using grass-fed beef in your recipes, you can also reap the added nutritional benefits that come from this healthier alternative. So, grab your favourite pot, and let’s get cooking some delicious and nutritious easy one-pot dinner recipes!
Indian Sausage, Lentil, and Potato One-Pan
The history of tikka masala is murky. Still, many food historians attribute its origin to the South Asian community in Great Britain, with some sources pointing to Glasgow as the specific city of origin. One of the most popular variations of the dish is chicken tikka masala, which is said to have evolved from butter chicken, a beloved dish in the northern Indian subcontinent.
When making a tikka masala-inspired one-pan dish, using grass-fed beef sausages is a great way to enhance its nutritional value. Grass-fed beef contains higher levels of omega-3 fatty acids, conjugated linoleic acid, and antioxidants compared to conventionally raised beef. It’s also free from antibiotics and hormones, making it a healthier choice for your family.
In addition to the beef, the dish features lentils, a staple in Indian cuisine. Lentils are a great source of protein, fibre, iron, and folate, making them a nutritious addition to any meal. In this dish, the lentils complement the spices in the tikka masala sauce, adding a delicious texture and flavour to the one-pan meal. So, not only is this dish easy to make and clean up, but it’s also a nutritious and delicious way to enjoy the flavours of India right in your own home.
Indian Sausage, Lentil & Potato One-pan
Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
Ingredients
- 8 thick Lean beef sausages
- 1 Brown onion (thinly sliced)
- 4 medium Potatoes (scrubbed, cut into 3cm pieces)
- 450 g Tikka Masala curry simmer sauce (( jar))
- 1 cup Frozen peas
- ½ large bunch Silver beet (trimmed, roughly shredded)
- ¼ Red cabbage (thinly sliced)
- 400 g Lentils can (rinsed & drained)
- 1 tbsp Cumin Seeds (toasted)
- Natural yoghurt, coriander sprigs, lemon wedges (to serve)
Instructions
- Heat a large, lightly oiled, non-stick frying pan over medium-high heat. Cook sausages for 5-6 minutes or until browned on all sides. Set sausages aside on a plate.
- Respray pan with oil, if necessary, add onion and cook for 3-4 minutes or until slightly softened. Add potatoes and cook for 4-5 minutes or until lightly golden. Add simmer sauce and 2/3 of a cup of water. Reduce heat to medium-low, cover and and cook for 10-12 minutes or until potatoes are nearly tender. Remove lid, return sausages to the pan with peas, silver beet and cabbage. Cook for a further 3-4 minutes or until vegetables are tender. Remove from heat, stir through lentils, replace lid and set aside for 2 minutes.
- Sprinkle with cumin seeds and serve with yoghurt, coriander and lemon wedges.
Notes
- Swap thick sausages for thin sausages
- Use your choice of curry simmer sauce – Rogan Josh, Korma, Balti or Vindaloo would also work well – available in the Indian section of the supermarket.. Alternatively, use a combination of curry paste of your choice and stock instead of curry simmer sauce.
- Beef meatballs would also work will in this dish.
A Meltingly Tender One-Pot Beef Casserole
We recommend using either chuck or boneless shin/gravy beef for this recipe. Both cuts are ideal for slow cooking and yield tender, melt-in-your-mouth results. Chuck is a popular choice for stews and casseroles due to its rich, beefy flavour and marbling, while boneless shin/gravy beef is known for its meaty, gelatinous texture. When it comes to selecting beef, we highly recommend opting for grass-fed beef for its added nutritional benefits and rich flavour.
Consider adding various vegetables to add more nutrition and flavour to your casserole. Carrots, potatoes, celery, and onions are classic options, but you can also experiment with other root vegetables like parsnips or turnips. Adding vegetables not only boosts the nutritional value of your dish but also adds complexity and depth to the overall flavour profile.
A Meltingly Tender One-pot Beef Casserole
Time
- Preparation: 10 min
- Cooking: 2 h 15 min
- Ready in: 2 h 25 min
Ingredients
- 1 kg Chuck or boneless shin/gravy beef
- 1 medium Onion (diced)
- 2 small Celery stalks (sliced)
- 2 small Carrots (finely diced)
- 1 tbsp Plain flour
- 3 cups Beef stock
- ¼ cup Tomato paste
- 3 large Potatoes (peeled, cut into large dice)
- 1-2 Bay leaves (fresh or dried)
- 4 sprigs Fresh thyme or small sprigs of rosemary or parsley
Instructions
- Preheat oven to 180°C. Cut beef into 2½cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
- Reduce heat in the pan, add a little oil, add onion, celery and carrots, cook for 1–2 minutes, and stir occasionally.
- Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and herbs, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
One-Pot Beef Casserole with Roasted Eggplant
Who doesn’t love a hearty slow-cook beef stew? Its rich flavour and melt-in-your-mouth tenderness make it the ultimate comfort food, perfect for any occasion. And here’s a recipe that takes it to the next level with roasted eggplant, which not only adds a deliciously smoky flavour but also packs a nutritional punch.
But that’s not all! One of the best things about this recipe is how versatile it is. You can easily modify it to suit your individual preferences, whether you prefer it spicy with some added chilli flakes or with extra veggies for added nutrition. The possibilities are endless, so let your creativity run wild!
So, try this one next time you’re looking for a satisfying and wholesome beef slow cooker stew. It’s sure to become a household favourite.
One-pot Beef Casserole With Roasted Eggplant
This casserole takes very little time to prepare, but it looks and tastes amazing. Roasting the eggplant and capsicum while the casserole cooks, keeps the rich flavour and colour of the vegies intact.
Time
- Preparation: 10 min
- Cooking: 2 h
- Ready in: 2 h 10 min
Ingredients
- 1 kg Chuck or boneless shin/gravy beef
- 1 large Onion (sliced)
- 1 tbsp Plain flour
- 2 cups Beef stock
- 1 cup Red wine
- ¼ cup Tomato paste
- 1-2 Bay leaves (fresh or dried)
- 4 sprigs Fresh thyme or small sprigs of rosemary or parsley
- 3 Lady finger eggplants (halved lengthwise)
- 1 large Red capsicum (cut into large chunks)
Instructions
- Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
- Reduce heat in the pan, add a little oil, add the sliced onion, cook for 1–2 minutes, and stir occasionally.
- Sprinkle in the flour and stir until the onion is coated. Gradually pour in stock and wine and add the tomato paste, stirring well. Add the herbs, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. In the last 30 minutes cooking time roast eggplant slices and red capsicum in the oven as the casserole cooks, gently stir them into the cooked casserole to serve.
Notes
- How to tell if your casserole is simmering gently enough? You’ll see small clusters of tiny bubbles rise to the surface as it cooks. Stir it occasionally and adjust the heat up or down as it cooks, if needed.
- Beef casserole cuts and approximate cooking time
- Chuck or boneless shin/gravy beef – 2 to 2½ hours
- Topside, round, blade – 1 to 1½ hours
One-Pot Balsamic Beef Braise
Try our balsamic beef braise recipe for a flavourful and easy one-pot meal. This dish is perfect for those who enjoy the unique taste of balsamic vinegar, as it adds a tangy and sweet flavour to the beef. Plus, balsamic vinegar has some health benefits too — it contains antioxidants that may help reduce inflammation.
When it comes to serving suggestions, we recommend pairing this dish with cauliflower rice for a low-carb option. However, feel free to swap the cauliflower rice for white rice or mashed potatoes. Either way, this recipe is an excellent choice for a delicious and easy weeknight meal. Give it a try, and enjoy the tangy and savoury flavour!
One Pot Balsamic Beef Braise
Time
- Preparation: 15 min
- Cooking: 1 h 45 min
- Ready in: 2 h
Ingredients
- 900 g Chuck or blade steak (fat trimmed, cut into 4cm pieces)
- 2 tbsp Flour
- 2 tbsp Olive oil
- 1 Red onion (thinly sliced)
- 2 Celery stalks (roughly chopped)
- 3 Carrots (peeled, roughly chopped)
- ¼ cup (60ml) Balsamic vinegar
- ¼ cup Tomato paste
- 2 tbsp Brown sugar
- 1 ½ cups (375ml) Salt-reduced beef stock
- 250 g Brown mushrooms (thickly sliced)
- 1 Bunch English spinach (trimmed, roughly chopped)
- Cauliflower rice, steamed green beans, parsley leaves (chopped, to serve)
Instructions
- Place the beef and flour in a large snap lock bag. Season and toss to coat. Heat half the oil in a large casserole dish over medium-high heat. Add beef and cook, in batches, for 3-4 minutes or until lightly browned, respraying the pan with oil, as necessary. Set cooked beef aside on a large plate.
- Reheat the same pan over medium-high heat with remaining oil. Add onions, celery and carrots. Cook for 3-4 minutes then return beef to pan with vinegar, tomato paste, sugar and stock. Stir well, bring to the boil, reduce heat to low and cover. Simmer gently for 1 ¼ -1 ½ hours, adding mushrooms for final 30 minutes of cooking time and removing lid. Remove from heat, season and stir through spinach.
- Serve beef braise with cauliflower rice, steamed beans and parsley leaves.
Notes
- Gravy beef would also work well in this recipe.
- Ask your butcher to dice your beef for you to save time.
- This is a great meal to have in the freezer for winter nights when you are time poor. Simply reheat the braise and serve with your choice of mash, rice, pasta or cous cous or steamed green vegetables.
Time to Take It Slow
One-pot recipes are a convenient, easy, and delicious way to make family meals. Their versatility and simplicity have become increasingly popular among busy households. Additionally, incorporating grass-fed beef into these meals enhances the flavour and adds nutritional benefits to the dishes. Cooking with grass-fed beef is not only delicious but also contributes to the health of our planet and our bodies. So, let’s cook up some hearty and nutritious one-pot meals.
Shop with Provenir today and get high-quality beef delivered to your door.
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