Hearty Recipes

Turning up the heat in the kitchen with our ultimate winter warmer recipe collection that  is sure to keep those mid-year blues at bay. Comfort food for the soul (well, sort of).

The Master Beef Stew

A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.

Serves 6 Prep:15 Mins Cooking:180 mins


1 kg chuck or boneless shin/gravy beef, cut into 3cm pieces
2 tbsp olive oil
1 large brown onion, thinly sliced
2 medium carrots, peeled, thickly sliced
2 celery stalks, sliced
1 large fennel bulb, roughly chopped
2 tbsp plain flour
2 cups (500ml) beef stock
400g can diced tomatoes
1 tbsp Worcestershire sauce
1 tbsp soy sauce
5 sprigs fresh thyme
1 small bunch silverbeet, stems trimmed, leaves shredded
1/3 cup parsley leaves, roughly chopped


  1. Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
  2. Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
  3. Reduce heat to medium and add remaining oil. Add onion, carrot, celery and fennel and cook, stirring, for 4 to 5 minutes.
  4. Sprinkle in flour and stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, sauces and thyme, stirring until the mixture boils.
  5. Cover casserole dish, place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in silverbeet and set aside, covered, for 10 minutes.
  6. Serve beef sprinkled with parsley with mash and green beans.


  • Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat. Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
  • Swap silverbeet for English spinach or baby spinach.
  • Add some chilli flakes for a spicier casserole.
  • Best beef cuts for casseroling:
  • Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook).
  • Topside, Round and Blade take 1-1½ hours to cook.

Recipe via Australian Beef

Baked porcupine rissoles

These meatballs have a funny name but are so delicious. Studded with rice, they bake to resemble porcupine quills! For an easy dinner idea, you can't beat this baked rissole version of family-favourite porcupine meatballs. Less mess and washing up - hooray!

Serves: 6 Prep: 20mins Cook: 1hr


700ml bottle passata
400ml beef stock
1 tbsp balsamic vinegar
1kg beef mince
3/4 cup long-grain rice
1/2 cup milk
1 egg
1 small onion, grated
2 tsp Italian herbs
2 tsp Tuscan seasoning
1/4 cup flat leaf parsley, finely chopped, to serve


  1. Preheat oven to 180C/160C fan-forced.
  2. Pour passata, stock and vinegar into a 3.5L capacity baking dish. Mix to combine and season with salt and pepper.
  3. Combine the mince, rice, milk, egg, onion, herbs and seasoning in a bowl. Using 1/2 cup mixture at a time, roll into balls and add to sauce.
  4. Cover and bake for 1 hour or until meatballs are cooked through. Stand, covered, for 10 to 15 minutes. Serve meatballs, sprinkled with parsley.

 Harira (Moroccan lamb, tomato and lentil soup)

This hearty soup is full of the flavour of Morocco. 

Serves: 6 Prep time: 20mins Cook time: 2hr 25mins

2 tablespoons olive oil
700g diced lamb
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
11/2 teaspoons ground cumin
2 teaspoons sweet paprika
1/2 teaspoon ground cloves
1 bay leaf
1L (4 cups) beef stock
2 x 400g cans of tomatoes
1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
2 x 400g cans chickpeas, rinsed, drained
2 x 400g cans brown lentils, rinsed, drained
Thick Greek-style yoghurt and toasted pita bread, to serve (optional)


  1. Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
  2. Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
  3. Garnish with extra coriander and serve with yogurt and pita bread.

Easy one-pan French onion chicken

Chicken Parma Recipe by Coles

Ready in 50 minutes, this cheesy French onion chicken is a hearty winter warmer the whole family will enjoy.

Serves: 4 Prep time: 15mins Cook time: 35m



1 tbsp extra virgin olive oil
4 chicken breast fillets
40g butter
2 large brown onions, thinly sliced
1 tbsp fresh thyme leaves
1 1/2 tbsp cornflour
1 1/2 cups Liquid Beef Stock
2 tsp Worcestershire sauce
125g gruyère cheese, coarsely grated
2 tbsp chopped fresh flat-leaf parsley leaves
Steamed green beans, to serve
Crusty bread, to serve


  1. Heat oil in a large ovenproof frying pan over medium-high heat. Add chicken. Cook, turning, for 8 to 10 minutes or until chicken is just cooked through. Transfer to a plate.
  2. Melt butter in the same pan over medium-high heat. Add onion and thyme. Cook, stirring, for 10 to 12 minutes or until golden brown and caramelised. Blend cornflour with 1⁄4 cup stock in a small bowl until smooth. Add remaining stock and Worcestershire sauce to pan. Simmer, uncovered, for 2 minutes. Add cornflour mixture to pan. Season with pepper. Cook, stirring, for 2 minutes or until sauce thickens. Preheat grill.
  3. Add chicken to pan. Cook, turning, for 2 minutes or until heated through. Top chicken with cheese. Grill for 5 minutes or until cheese is melted. Sprinkle with parsley. Serve with beans and bread.

Comforting sausage bake

Chipolata Sausage bake  in white metal baking tray by Jamie Oliver

Jamie Oliver's popular 5 ingredient recipe. The clue’s in the title with this one – it’s not the prettiest recipe in the world, but boy is it comforting and super-delicious. Let the recipe flex to what you’ve got in the house – check out the easy swaps below for ideas.

Serves: 4 Prep:10 mins Cook Time: 45 min 

600 g ripe mixed-colour cherry tomatoes
4 cloves of garlic
200 g rosemary focaccia
1 x 660 g jar/can of white beans
12 Beef chipolatas


  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
  3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
  4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
  5. Roast for 45 minutes, or until everything is golden, bubbling and delicious.

– The Recipe calls for chipolatas but you could use Cumberland or even veggie sausages, no problem.
– Jarred white beans are delicious, but you can swap in any type of bean you’ve got in the cupboard, jarred or tinned, or even lentils.
– No fresh tomatoes? Don’t worry, chuck in some tinned tomatoes or passata instead. It’s all good.

 Recipe and Image by Jamie Oliver 

One-pot Italian chicken casserole

On the table in 40 minutes, this fuss-free freezer-friendly one pot recipe by taste.co.au uses chicken thighs and cannellini beans so it's also budget-friendly.


1 1/2 tablespoons extra virgin olive oil
2 small red onions, cut into thin wedges
2 garlic cloves, crushed
160g (1 cup) Sicilian green olives
1 teaspoon fennel seeds
125ml (1/2 cup) white wine
700g btl passata
250ml (1 cup) chicken  liquid stock
1kg chicken thigh fillets, trimmed, halved
400g can Cannellini Beans, drained, rinsed
1/2 bunch fresh basil, leaves shredded, plus extra leaves, to serve
1 lemon, rind finely grated, juiced


  1. Heat the oil in a flameproof casserole dish over medium heat. Add onion, garlic, olives and fennel seeds. Cook, stirring, for 3-4 minutes or until aromatic.
  2. Add the wine, passata and stock. Bring to the boil.
  3. Add chicken. Cover. Simmer, stirring occasionally, for 15 minutes. Add beans and half the shredded basil. Simmer, uncovered, for 10 minutes. Stir in juice and half the rind. Simmer for 5 minutes or until chicken is tender. Season with pepper.
  4. Top with remaining shredded basil, extra basil leaves and remaining rind.

Recipe & Image by taste.com.au

Casarecce with pork and fennel ragu

As with all ragus and slow-cooked pasta sauces, we suggest making double the quantity and freezing the other half.

2 tbsp olive oil
1 brown onion
1 tbsp fennel seeds
3 cloves garlic, roughly chopped
500g pork mince
700ml tomato passata
½ cup white wine
2 bay leaves
500g dried casarecce
25g butter
parmesan cheese, to serve



  1. Heat a large saucepan over medium heat and add the olive oil and onion. Fry the onion for about 10 minutes until lightly browned. Add the fennel seeds and garlic and fry for a minute or two until fragrant. Add the pork mince and fry until lightly browned, then add the passata, white wine and bay leaves. Bring to a simmer, cover and simmer for 1 hour. Remove the cover and simmer for a further 15 minutes or so until the sauce is thickened to a consistency you like.
  2. Cook the casarecce in boiling salted water until it's al dente. Add the casarecce and butter to the sauce, plus 2 tablespoons of the pasta water, and stir over medium heat until well combined. Serve the pasta with parmesan cheese and ground black pepper.

Recipe & image by Good Food AU

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