There’s something deeply comforting about a meal that fills the kitchen with warm, savoury aromas on a cold day. While fresh seasonal produce may take centre stage, there’s often a quiet hero working behind the scenes: stock. Whether it’s chicken, beef or vegetable, a quality stock provides the foundation for countless winter favourites, adding richness, depth and complexity that can transform even the simplest ingredients.
Think of stock as the backbone of great cooking. It brings vegetables to life, adds body to soups and sauces, and creates the kind of slow-cooked flavour that makes a dish feel like it’s been simmering all day. A splash in a pan sauce, a ladle stirred through risotto or a generous pour into a casserole can instantly elevate the finished result.
Winter is when stock truly comes into its own. It’s the secret behind velvety soups, hearty braises, comforting stews and creamy risottos. It can also be used in unexpected ways: cooking grains in stock instead of water adds layers of flavour to rice, barley and quinoa, while a splash added to roasted vegetables during cooking helps create beautifully caramelised edges and a rich pan glaze.
For busy home cooks, premium readymade stocks offer a simple shortcut without sacrificing flavour. Carefully crafted and slow-simmered, they provide a balanced base that saves hours in the kitchen while still delivering the depth and character that winter dishes deserve. Keep a few varieties on hand and you’ll always be just a few ingredients away from a nourishing meal.
As temperatures drop, a well-stocked pantry becomes one of the season’s greatest luxuries. After all, some of the most memorable winter meals begin not with a complicated recipe, but with a really good stock. Inspired by the Moredough Kitchens Premium Stock range available at Harris Farm Markets, it’s an easy way to bring extra flavour, warmth and comfort to your everyday cooking…
Slow-Cooked Beef & Red Wine Casserole
6
20
minutes2 1/2
hours
This casserole tastes even better the next day! After refrigerating, a healthy splash of extra beef stock when reheating will bring the sauce back to life.
Ingredients
1 kg 1 beef chuck steak, cut into large chunks
2 Tbsp 2 olive oil
1 1 brown onion, sliced
2 2 carrots, cut into thick rounds
2 2 celery stalks, sliced
3 cloves 3 garlic, crushed
2 Tbsp 2 plain flour
1 cup 1 red wine
500 ml 500 beef stock
2 Tbsp 2 tomato paste
2 sprigs 2 rosemary
4 sprigs 4 thyme
250 g 250 button mushrooms, halved
2 2 bay leaves
Salt and freshly ground black pepper
Method
- Preheat oven to 160°C (140°C fan-forced).
- Season the beef generously with salt and pepper. Heat 1 Tbsp of olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the beef in batches until well coloured on all sides. Remove and set aside.
- Add the remaining olive oil to the pan. Cook the onion, carrot and celery for 5-6 minutes until softened. Stir in the garlic and cook for a further minute.
- Sprinkle over the flour and stir well to coat the vegetables. Cook for 1 minute, then pour in the red wine, scraping the base of the pan to lift any caramelised bits.
- Add the beef stock, tomato paste, rosemary, thyme and bay leaves. Return the beef to the casserole and stir to combine.
- Cover with a lid and transfer to the oven. Cook for 2 hours.
- Remove the casserole from the oven and stir through the mushrooms. Return to the oven, uncovered, for a further 30 minutes, or until the beef is meltingly tender and the sauce has thickened slightly.
- Discard the herb sprigs and bay leaves. Taste and adjust seasoning if required.
- Serve with creamy mashed potato, buttery polenta or crusty bread to soak up the rich sauce.
Notes
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
