Winter dinner recipes
Braised beef and Guinness pie
Sometimes, all we want on a cold winter’s night is a hearty, flavoursome homemade pie, and this braised beef and Guinness pie will be a family favourite in no time.
If you’re feeling up to it, you can make your own shortcrust and puff pastry, however, supermarket pastry will be just fine for this dish, but for the filling, RACV City Club Executive Chef Jason Camillo has some advice.
“For the pie filling the best meat to use is either beef shoulder or chuck,” he says. “However, I like to use beef cheeks for this recipe."
However if pies are something you love to eat, but aren’t so keen on making, check out our list of the best pies in regional Victoria to sample some of our state's best.
Slow-cooked beef ragu with potato gnocchi
If you’re looking for some winter comfort food, you’ve found it. This slow-cooked beef ragu with potato gnocchi is as comforting as it gets – rich tomato-based ragu with pillowy soft gnocchi will please everyone in your household.
Not only is this super quick to make, it’s also very cost effective too as it uses inexpensive cuts of meat, such as chuck, blade, oyster, flank or skirt steak, and slow cooking helps to break down the muscle, making the meat more flavoursome and tender.
Better yet, if you have a slow cooker, just set and forget for up to eight hours and you’ll have a winning winter dish with minimal effort.
Perfect roast beef
When we think of a versatile meal, it has to be roast beef - perfect for families, a Sunday lunch with friends, and even makes great leftovers for sandwiches.
For this recipe, Camillo has infused the beef with the flavours of rosemary, thyme and garlic, as well as a bit of pizazz with orange zest.
"This roast beef recipe always brings back memories of my Nanna’s Sunday roast," he says. "She used dripping in the bottom of the pan, and potatoes and onions as vegetables–just cut in half–and these would be crispy on the bottom but soft on the inside."
Camillo does have some advice for making the perfect roast beef, though: "Using a meat thermometer and resting the roast for half your cooking time will give you the best results," he says.