The chill in the air and the horizontal rain usually means your BBQ is packed away until at least Labour weekend. But for lovers of quality beef this means other cooking devices can get dusted off; the slow cooker, the Le Creuset Casserole and that big stock pot at the back of the cupboard. The effort of dragging them out alone can get the taste buds going because winter is the time for comfort food and Provenir have you covered!

The beauty of winter comfort food is that you are often making more than enough for multiple meals – food that can be popped in the freezer or shared with family and friends. There are thousands of great recipes out there, but we would like to highlight a few of our favourites that always impress and satisfy the guests at your table.

Beef Bourguignon

Anyone with a copy of the Australian bible The Cook’s Companion by Stephanie Alexander may have taken her delicious version of Beef Bourguignon for a test drive at some point. It is one of the most delicious slow cook recipes you will ever try. 

You need time; it takes a while to prepare and the longer it cooks the better, but the effort is well worth the results. Don’t forget the flaming brandy stage, it is critical to helping deglaze the pan and take her hint on not crowding the pan when you brown the meat. 

As for the meat there are plenty of options. Our bulk packs of Slow Cooked Diced Beef are ideal or you can buy one of our Chuck Roasts and cut your own cubes from that. Or for a cheaper option the 500g pack of Gravy Beef is spot on. Any cut with some fat content and connective tissues makes for a great slow cooked meal. 

Beefy Veggie Stewie Thing

Sorry to be a bit unclear here but the whole point with this dish is it can be whatever you like, depending on what you have available or prefer. Meat can be brought fresh and cubed or you can use a large beef roast, like our Whole Beef Shin or Grass-Fed Rump Roast for one meal and then pull the leftovers apart to add to your stew. There are plenty of recipes online and lots of variations, but you will consistently see carrots, celery and potatoes included. We love adding white or cannellini beans as they soak up flavour and are packed full of goodness. Experiment away but good stock is important so our Beef Broth should be the foundation of your creation.

Classic Roast Beef

The simple roast beef is often bypassed for fancier fare, but it remains popular because it is packed with flavour and winter warmth. Top chefs agree and our old friend Mark LaBrooy, is a huge fan. His take on roast beef couldn’t be simpler but he does point out a few tricks to create something really special. The veggies are one; chat potatoes that are par-boiled then roughly torn apart and roasted with duck fat guarantees the crispiest potatoes you have ever tried. And the gravy is crucial. Paul Kelly said add a dash of tomato sauce, but he was only half right; tomato paste and a good dash of red wine, along with the resting juices, makes his gravy the perfect accompaniment. Last but certainly not least, the beef. Our Grass-Fed Rump Roast is the ideal cut but some also use the Bolar Roast which roasts up beautifully. Make sure you use lashings of rosemary, thyme, garlic and plenty of seasoning to get a lovely crust on the roast and rest it for at least 20 minutes. As he says in his recipe the warm, meaty hug it gives will delight your family and friends.

Osso Buco

We cannot talk about winter warmers without calling on our old friend Osso Buco. We have covered this before and have some great recipes in this blog. As with the Beef Shin and Ale you are getting the full benefit of the bone marrow here. 

Bone marrow is packed full of goodness including lots of B12 and Riboflavin to help keep you healthy through the colder months plus it is rich in collagen that promotes healthy skin, so you emerge from your winter hibernation looking like a million bucks!

Enjoy!

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