• Serving: grass-fed diced gravy beef per 3.5 oz (100g)
• Calories: Approximately 250-300 kcal
• Protein: About 20-25g
• Fat: Around 15-20g
• Carbohydrates: Nearly 0g
• Fibre: 0g
• Sodium: Roughly 50-70mg

Grass Fed Beef Massaman Curry

Beef Massaman Curry is a delicious Thai dish with tender beef, fragrant spices, and creamy coconut milk. Here's a recipe to make it:Ingredients:

• 500g diced braising strips
• 2 tablespoons Massaman curry paste (store-bought or homemade)
• 1 can coconut milk
• 1 large onion, thinly sliced
• 2-3 potatoes, peeled and cut into chunks
• 1 cup beef or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste (optional)
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 3-4 cardamom pods
• 3-4 cloves
• 1 bay leaf
• 1/4 cup roasted peanuts (unsalted), for garnish
• Fresh coriander leaves, for garnish
• Cooked jasmine rice, for serving

Instructions:

• In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the Massaman curry paste and sauté for a minute until fragrant.
• Add the beef stew meat and sear until it's browned on all sides.
• Pour in the coconut milk, beef or vegetable broth, fish sauce, tamarind paste (if using), and brown sugar. Stir well to combine.
• Add the sliced onions, potato chunks, cinnamon stick, cardamom pods, cloves, and bay leaf to the pot. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the beef is tender and the flavors have developed.
• While the curry is simmering, you can prepare some jasmine rice according to package instructions.
• Once the beef is tender, taste the curry and adjust the seasoning as needed. You can add more fish sauce or sugar if desired.
• Remove the cinnamon stick, cardamom pods, cloves, and bay leaf from the curry before serving.
• Serve the Beef Massaman Curry over jasmine rice and garnish with roasted peanuts and fresh cilantro leaves.

Enjoy your homemade Beef Massaman Curry with its rich and aromatic flavours! It's a perfect combination of tender beef, spices, and creamy coconut goodness.

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Beef Bourguignon

Beef Bourguignon is a classic French dish known for its tender beef braised in red wine and savoury flavours. Here's a recipe to make it:

Ingredients:

• 1kg diced braising strips
• 4 slices bacon, chopped
• 2 tablespoons all-purpose flour
• 1 large onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 bottle (750 ml) red wine (such as Burgundy or Pinot Noir)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bouquet garni (thyme, bay leaf, parsley tied together with kitchen twine)
• 1 pound small red or white pearl onions, peeled
• 1 pound mushrooms, halved or quartered if large
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

• Preheat the oven to 160°C
• In a large Dutch oven or oven-safe pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
• Pat the beef cubes dry with paper towels, then season them with salt and pepper. In batches, brown the beef cubes in the bacon fat until they're seared on all sides. Set the browned beef aside.
• In the same pot, add the chopped onions, carrots, and minced garlic. Cook until the vegetables are softened and lightly browned.
• Sprinkle the flour over the vegetables and cook for a minute, stirring to coat the vegetables evenly.
• Add the cooked bacon and browned beef back to the pot.
• Pour in the red wine, beef broth, and add the tomato paste. Stir to combine everything.
• Add the bouquet garni to the pot and bring the mixture to a simmer.
• Cover the pot and transfer it to the preheated oven. Let it cook in the oven for about 2 to 2.5 hours until the beef is tender and the flavours have melded together.
• About 30 minutes before the beef is done, prepare the pearl onions and mushrooms. In a separate pan, sauté the peeled pearl onions and mushrooms until they're golden brown and tender.
• Once the beef is done, remove the bouquet garni and skim off any excess fat from the surface of the stew.
• Add the sautéed pearl onions and mushrooms to the stew, stirring gently to incorporate them.
• Taste the Beef Bourguignon and adjust the seasoning with salt and pepper if needed.
• Serve the Beef Bourguignon in bowls, garnished with chopped fresh parsley.

Beef Bourguignon is traditionally served with crusty bread or boiled potatoes. Enjoy this hearty and flavourful French classic!