If you’re looking for something new to try this winter but still want to nourish your soul with some tasty, down-to-earth meals, you simply must try the three recipes in this piece. We’ve selected them based on the health benefits they provide, how easy they are to make, and, of course, how well they’ll make your taste buds sing and help thaw you out after a long cold day. We’re sharing three different options, including one of our favourite slow-cook recipes, so read on to discover your new favourite alternative winter warmer dinner.
This delicious grass-fed and grass-finished beef recipe is a wonderfully hearty and healthy take on a traditional stew that will have all your senses alight.
Topped with a fabulous Garlicky Panko Gremolata, this dish can help boost your immune system, while the grass-fed beef provides plenty of protein and nutrients. Plus the tomato and red wine give you a massive boost of antioxidants, while the mushrooms work to ensure you’ve got plenty of fibre and help your body prevent the onset of many nasty ailments.
Beef Short Rib Bourguignon
Cook a winter warming feast for the family
- Preparation: 5 min
- Cooking: 3 h
- Ready in: 3 h 5 min
- 1 Beef short rib roast (cut between the ribs)
- 3 tablespoons Olive oil
- 6 large Shallot
- 4 Garlic cloves (crushed)
- 1/3 cup Tomato paste
- 6 teaspoon Herbes de Provence (or mixture of dried herbs)
- 6 Bay leaf (fresh) (or dried)
- 6 cup Red wine (Cabernet)
- 6 cup Water
- 2 teaspoons Worcestershire sauce
- 600 grams Mushrooms (thinly sliced)
- 4 large Carrots (thickly cut)
- Salt and pepper
- Preheat the oven to 165°C. Generously season the short ribs with salt and pepper and heat a small oven-safe saucepan over medium-high heat. Add 1 tablespoon olive oil and sear the short ribs, 2 to 3 minutes per side, until browned on all over. Remove meat to a plate, leaving rendered fat in the pan.
- Add the shallot, garlic, tomato paste, red pepper flakes, herbes de Provence, and bay leaf; season with salt and pepper; and sauté for 1 minute. Add the wine and reduce a little, about 3 to 5 minutes.
- Add the water and Worcestershire sauce, bring to a simmer, and place the meat back into the pot. Cover with lid and bake for 1 1/2 hours, or until ribs are fully cooked and tender.
- In a large dry skillet or fry pan over medium-high heat, fry the bread crumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, lemon zest, parsley, olive oil, salt, and pepper. Stir until well combined, then set aside for later.
- In the same pan, add the remaining tablespoon olive oil and cook the mushrooms and carrots without touching them too much, so they fry and almost caramelise at their edges, about 1 to 2 minutes.
- salt and pepper.
- Serve the finished stew with the prepared mashed potatoes, pasta, or rice, and sprinkle over the gremolata for crunch.
- Mashed potatoes, pasta, or rice, for serving
We are not your average online butcher
We process our grass-fed cattle with our mobile abattoir on the farm that they are raised on. This translates to fewer food miles and places less pressure on the animals, just two of the many benefits of paddock to plate beef.
Other commercial butchers will say that their meat is paddock to plate, but are unable to back up these claims. At Provenir, we have built a full traceability system into our supply chain, allowing you – the consumer – to trace every single piece of grass-fed beef directly back to the farm it was raised on.
Chinese-Style Braised Beef One-Pot
Rather create a masterpiece that involves less washing up? This Chinese-style one-pot wonder is sure to delight. Starring braised beef paired with bok choi, rice, onion and plenty of flavourful herbs and spices, this winter warmer packs a punch in terms of both taste and health perks.
For example, the onions work to fight inflammation, while the rice can help reduce your risk of heart disease and improve nervous system health. Plus, the red chilli gives it a little extra bite, helping warm your body and your soul while giving you a healthy dose of both potassium and vitamin C.
Chinese-style braised beef one-pot
Great and easy meal for casual entertaining during the winter months, when you fancy a warming grass-fed beef stew but with some more vibrant and exotic flavours.
- Preparation: 10 min
- Cooking: 2 h
- Ready in: 2 h 10 min
- 3-4 tablespoons Olive oil
- 6 cloves Garlic
- 3-4 cm Ginger
- 1 bunch Spring onions
- 1 Red chilli (deseeded and thinly sliced)
- 3 packs Grass-fed beef cheek (cut into large pieces, use grass-fed beef cheek)
- 2 tablespoons Plain flour
- 1 teaspoon Chinese five-spice powder
- 2 Star anise
- 2 teaspoons Muscovado sugar
- 3 tablespoons Chinese cooking wine (or dry sherry)
- 3 tablespoons Soy sauce (dark)
- 1 jar Roasted Broth
- Bok choi (steamed) (to serve)
- Basmati rice
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C for fan forced oven (or 130C for gas oven)
- Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
One of our favourite slow-cook recipes beef tagine is the ultimate winter warmer. It’s also a great option for those who don’t wish to invest in an earthenware tagine pot.
While you may think that this dish focuses far more on being hearty than healthy, the great news is that it’s both, so you don’t have to compromise. Featuring three whole cloves of garlic, this beef tagine offers wonderful antibacterial and immune-boosting benefits. The harissa paste can help to lower your blood pressure, and the honey is a phytonutrient powerhouse that provides a fantastic amount of antioxidants.
Slow-Cooker Moroccan Beef Tagine
A slow cooker does a fine job of braising North African-seasoned chuck beef into a tender grass-fed beef dinner.
- Preparation: 30 min
- Cooking: 7 h 40 min
- Ready in: 8 h 10 min
- 2 packs Slow Cooked Diced Grass-fed Beef (trimmed)
- 1 tablespoon Butter
- 1 tablespoon Salt
- 1 can Diced tomatoes
- 2 tablespoons Honey
- 1 tablespoons Harissa paste
- 1 tablespoon Ras el hanout (Moroccan seasoning blend)
- 1/2 teaspoon Cinnamon (ground)
- 4 small Carrots (peeled and cut in 2-inch pieces)
- 1 cup Sliced onions
- 1/4 cup Pitted dates (chopped)
- 3 cloves Garlic
- 2 cups Couscous (uncooked)
- 1/4 cup Coriander (fresh,)
- 1 cup Feta cheese, crumbled (optional)
- Spray4.5 litre slow cooker with cooking spray. Rub beef with salt. In 12-inch frypan, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
- In large bowl, mix tomatoes, honey, harissa, ras el hanout and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker and cook on Low heat setting 7 to 9 hours or until beef is tender.
- Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
- Meanwhile, make couscous as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with coriander and feta cheese.
Why Source Your Grass-Fed Beef From Provenir?
At Provenir, we’re proud to sell the best grass-fed beef online. All of our meat is paddock to plate, and our livestock have lived happy, healthy lives prior to becoming dinner. This means that not only do you get a whole host of extra health perks simply by selecting grass-fed beef, but you also get to sleep soundly in the knowledge that your dinner comes from ethical sources.
For example, did you know that grass-finished beef has significantly less saturated fat? It’s also better for your heart and has mood-boosting properties, thanks to a better ratio of anti-inflammatory Omega 3s. Plus, grass-fed beef can feature higher amounts of iron and has a lower calorific count, so you can enjoy more of it.
Want to Ramp Up the Good Vibes?
All three of these recipes pair wonderfully with delicious red wine, and because this tasty drink can help keep your heart healthy while also lowering bad cholesterol and regulating your blood sugar, you don’t even have to feel guilty. So, have a nice hot shower while your slow cooker does its thing, or pop on your favourite music while cooking if your dish needs a little more attention. Then snuggle up on the sofa and unwind with one of these delicious winter warmers while watching a movie or show that brings you joy
— you’ll be surprised how much better it can make you feel.