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Tuscan Beef Stew

| Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

Dinner doesn’t get any easier than this tasty slow-cooked Tuscan Beef Stew. With just 10 minutes of preparation and just one pot to wash up, this is a meal that you’ll definitely keep coming back to.  Health benefits This nourishing stew is packed with protein from the beef and cannellini beans, supporting muscle health and…

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Chinese Five Spice Beef Brisket

| Make-ahead Meals, Red Meat, Freezable Meals, Vegetarian, Slow Cooked, Members only

This really easy to prepare Chinese Five Spice Beef Brisket is a delicious meal with melt in your mouth meat, creamy mash, and a zesty slaw. It’s a satisfying, comforting meal that’s both easy to make and full of flavour. I really love cooking with brisket. It’s a cheap cut that does best when slow…

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Middle Eastern Beef Brisket

| Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked

This Middle Eastern beef brisket is a flavour-packed dish that transforms a budget friendly cut of meat into a tender, aromatic feast. It is really quick to prepare, but does require a lot of time to cook, so plan ahead for this meal.

The basic recipe will leave you with a ‘pulled’ style of meat which you can serve with salad, in a burger, wrap or tortilla, or on a bed of creamy mashed potato. The tahini sauce adds a lovely earthy-citrus hit to balance the richness of the meat. I hope you enjoy this really versatile and very satisfying meal.

Health benefits

Beef brisket is rich in protein and essential nutrients like iron and zinc, which are vital for overall health. The combination of spices not only adds depth of flavour but also provides antioxidant benefits, while tahini adds healthy fats and calcium, making this dish both nutritious and satisfying.

Ingredients

To make this Middle Eastern beef brisket, you’ll need a blend of spices (smoked paprika, cumin, coriander, cinnamon, cardamom, and cloves), a 1 kg beef brisket, chicken stock or bone broth, onion, garlic cloves, and a simple tahini sauce made with hulled tahini, lemon juice, and water.

How to make Middle Eastern Beef Brisket

Preheat your oven to 150°C (300°F) and mix the spices, salt, and pepper in a small bowl. Rub the brisket with the spice blend and place it in a Dutch oven or casserole dish. Add sliced onions, garlic, and pour in the stock until it almost covers the meat. Cover tightly and slow cook for about 4 hours, turning the brisket halfway through. Finish by uncovering and increasing the heat to caramelise the meat for about 20-30 minutes, then drizzle with homemade tahini sauce before serving.

Serving suggestions and how to store

Serve this brisket buffet-style or on a platter, allowing everyone to create their own meals in lettuce cups, tortillas, or over grains (like couscous or rice). Store leftovers in an airtight container in the fridge for up to 3 days, or freeze shredded meat for future meals. Reheat gently in the oven or on the stove with a splash of broth.

Vary Middle Eastern Beef Brisket to suit your dietary needs

This pulled beef recipe is gluten-free, dairy-free, nut-free and grain-free. For those with specific dietary needs, you can easily modify this recipe: omit the onion for fennel, replace garlic with chilli flakes for a kick, or substitute tahini with almond butter for a sesame-free option. Additionally, feel free to adjust the spices according to your flavour preferences! 

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, easy to make slow cooked meals click HERE.

Middle Eastern Beef Brisket - this budget friendly, easy to prepare meal is versatile and delicious. Gluten-free, dairy-free & grain-free.
Print Recipe
4.74 from 38 votes

Middle Eastern Beef Brisket

This Middle Eastern Beef Brisket features on my dinner table very regularly. I love it because I can simply prepare it and then let it slow cook in my oven so dinner is done when I'm late home from after school activities. 
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Main Course
Servings: 4

Ingredients

  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ¼ tsp ground cloves
  • Sea salt and freshly ground black pepper - to taste
  • 1 kg beef brisket (approx.)
  • 370 ml chicken broth or stock (1½ cups) or water
  • 1 onion/s - halved and sliced
  • 2 clove/s garlic - sliced

Tahini Sauce

  • 3 tbsp hulled tahini 
  • 1 lemon/s (small) juice
  • ¼ tsp ground cumin
  • Pinch sea salt
  • water - to thin sauce
Metric - US Customary

Instructions

  • Preheat your oven to 150°C/300°F (fan-forced).
  • In a small bowl mix together the spices, salt and pepper.
  • Rub the beef with about 1½ tablespoons of the spice blend to coat it and place in a medium sized Dutch oven, casserole dish (with a lid) or roasting pan. Place the remaining spice mix in a small jar for your next brisket.
  • Add the garlic, onion and pour over the stock (it should cover or almost cover the meat).
  • Cover with a lid or foil wrapped tightly to seal.
  • Cook for about 2 hours, turn the meat and cook for another 2 hours (approx. total 4 hours cook time). Remove from the oven and rest with the lid on for 30 minutes.
  • It is cooked perfectly when the meat easily pulls apart. If you have a larger or particularly tough cut it may need a slightly longer cook time
  • If there is lots of excess liquid int he pot, remove the lid or foil and turn the oven up to 200°C. Pull the meat apart and cook for approximately 20 minutes to caramelise and thicken the sauce (only if required).
  • To make your tahini sauce, combine all of the tahini sauce ingredients together. Add the water tablespoon by tablespoon until you have a slightly runny sauce that can be drizzled over the meat.

Slow Cooker

  • This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve this buffet style so you can build your own meal. Here are some ways we eat this...

  • In a lettuce cup with julienne vegetables
  • In a burger, wrap or tortilla with lots of salad/grated veggies
  • On a creamy mashed potato or cauliflower puree with steamed green vegetables
  • Over rice, quinoa or cous cous.
  • Or any way you like really

Make-ahead

  • Re-heat (covered) in a low oven until just hot or in a pot with a splash of bone broth.

Store

  • Store in an airtight container in the fridge.
  • Shredded meat can also be frozen.

Grab Bag Formula Method

  • If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
  • Place the beef brisket, spices, seasoning, stock, onion and garlic into your Grab Bag. Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
  • To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
  • Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
  • Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for about 2 hours. Turn the meat and cook for another 2-3 hours (total 4-5 hours cook time). It is cooked when the meat easily falls apart when pulled at. Remove the lid and turn the oven up to 200°C. Pull the meat apart and cook for approximately 30 minutes to caramelise and thicken the sauce.
  • ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
    OR
    If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

Onion-free

Replace the onion with a small bulb of finely diced fennel.

Garlic-free

Replace the garlic with a pinch of chilli flakes. 

Sesame-free

Replace the tahini with almond butter.

 

This recipe is a firm family favourite. If you like it as much as we do, add a comment or rate this recipe. 

Lamb, Bacon and Lentil Pot

| Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals, Vegetarian, Slow Cooked

This Lamb, Bacon, and Lentil Stew is a hearty, delicious dish perfect for cozy family dinners. With tender lamb shanks, smoky bacon, and a mix of veggies, it’s a delicious, no-fuss, one pot meal that practically cooks itself – ideal for busy nights when you want something comforting and nutritious.

This gluten free, healthy lamb shank recipe is so simple to make, it’s sure to become a family favourite. You don’t really need a whole shank per person here, especially if they are large. I’m all for spending extra money on quality meat, buying less of it (so it’s still affordable) and bulking it out with other good stuff. You know I’m all for variety too, so including the lentils for extra protein is a winner.

You can either throw it in the slow cooker or cook in the oven at a low temperature (like below). The meat just melts in your mouth and the flavour of the lamb with bacon and rosemary is a match made in heaven.

Health benefits

This Lamb Bacon Lentil stew combines protein-rich lamb and lentils with a variety of vegetables, making it a well-rounded meal. The slow-cooked ingredients provide a rich flavour and satisfying texture, perfect for nourishing the whole family. The gut healing chicken broth I’ve raved about here, and by slow cooking the shanks this way, even more, immune boosting, nutritious goodies are added. The onion, garlic, vegetables and rosemary give further immune support too. This lamb shank recipe is a great option for those who don’t tolerate tomatoes but are after a hearty stew.

This recipe has about 38-42 grams of protein per serve.

Ingredients

To make this dish, you’ll need lamb shanks, bacon, brown lentils, carrots, celery, mushrooms, onions, garlic, rosemary, red wine, and chicken stock. Optional extras include zucchini, eggplant, or parsnips for added variety.

How to make Lamb, Bacon and Lentil Stew

Start by browning the lamb shanks in a large ovenproof dish, then add all the remaining ingredients. Season everything well, ensuring the lamb shanks are submerged in liquid. Cover with a lid and cook in a 160℃/320℉ oven for about 3 hours. The slow cooking ensures tender lamb that falls off the bone.

Serving suggestions and how to store

Serve this lamb bacon lentil stew with mashed potatoes to soak up the rich juices plus steamed veggies or a fresh salad. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a low oven until warm.

Vary this to suit your dietary needs

For a vegetarian version, swap the lamb and bacon for extra lentils, mushrooms, and smoked paprika for a smoky flavour. If you’re avoiding legumes, leave out the lentils and add more vegetables like parsnips or sweet potatoes.

Enjoy this hearty lamb, bacon, lentil stew. A delicious, nourishing protein-packed one pot meal, perfect for a comforting family dinner.
Print Recipe
4.80 from 30 votes

Lamb, Bacon and Lentil Stew

This Lamb, Bacon, and Lentil Pot is the ultimate comfort dish, packed with tender lamb shanks, smoky bacon, and hearty lentils. It's a one-pot wonder that's easy to prepare and perfect for those days when you want a wholesome, nourishing meal with minimal effort.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course
Servings: 4

Ingredients

  • 2 onion/s -peeled and sliced
  • 2 clove/s garlic -sliced
  • 400 g can brown lentils -drained and rinsed or 1 cup cooked brown lentils
  • 3 carrot/s -sliced roughly
  • 4 rasher/s bacon -diced roughly
  • 100 g mushrooms -Swiss brown or button, sliced (1 cup)
  • 3 stick/s celery -sliced roughly
  • 2 tbsp fresh rosemary leaves -chopped (or 1 tablespoon of dried)
  • Sea salt and freshly ground black pepper
  • 60 ml red wine (¼ cup)
  • 250 ml chicken broth or stock (1 cup)
  • 4 lamb shanks -small, or two large ones (depending upon your appetite)

Optional extras

  • 1 zucchini/s - or eggplant or parsnip, diced

Instructions

  • Preheat your oven to 160℃/320℉ (fan-forced).
  • In a large oven proof dish (I like my cast iron pot), place the lamb shanks and brown quickly on the stove top (in a little olive oil or ghee) over a medium high heat. This is not essential and I have to confess, I'm a bit lazy and tend to take the just throw it all in approach.
  • Next, add all of the ingredients, season and stir to combine. Make sure the lamb shanks are toward the bottom of the dish and covered with the liquid and other ingredients.
  • Place the lid on the pot and cook for 3 hours. I aim for 3 hours, as the longer it cooks the more tender the lamb. I tend to put it in the oven before school pick up and it's ready in time for dinner. It's very forgiving so can easily cook for longer. *
  • Sprinkle with finely chopped parsley (good way to hide this very nutritious green) and serve alone or with one of the following...

Slow Cooker

  • This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serving suggestions

  • Steamed and buttered vegetables.
  • Mashed potato, sweet potato or pumpkin (soaks up the delicious juices).
  • Pureed or mashed cauliflower.
  • Cauliflower, broccoli and lemon salad.
  • Green beans, steamed and dressed with lemon juice, zest and EV olive oil.
  • A simple bowl of greens or a salad.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Airtight in the fridge and can also be frozen (remove the bone to freeze).

Grab Bag Formula Method

  • If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
  • Place all of the ingredients (other than those for serving) into the Grab Bag.
  • Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
  • To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
  • Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 160°C/320°F (fan-forced) and cook for 3½-4 hours. The thicker the lamb shanks the longer it will need to cook.
  • ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
    OR
    If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

Vegetarian is Possible

Double the lentils, use vegetable stock, add 300g mushrooms and add a tablespoon of smoked paprika (to add a smoky flavour like bacon). You could also add tempeh if you'd like and cook for only 1 hour.

Legume-free

Leave out the lentils and add in extra veggies. I love adding parsnip and sweet potatoes but you can add whatever you like really.

Onion-free

Replace the onion with a small bulb of diced fennel. 

Garlic-free

Replace the garlic with a good pinch of chilli flakes.

Green boost

Stir in a bunch of kale (leaves trimmed and diced) at the very end of cooking (last 5 mins).

Wine-free

Replace the red wine with more stock or broth and a tsp of balsamic vinegar. 
 
 

Let me know what your think.  I love receiving your comments.