Let's talk gravy beef

Sometimes called stewing or casserole beef, this economical cut is typically cut from hard working muscles requiring a long cook time. Often overlooked, it’s a flavourful option that is typically, boneless and lean with a little bit of marbling through, it is perfect for slow cooking – results are tender and produce the most melt in the mouth meat.

Fairly interchangeable in recipes that use blade and cross-cut blade, gravy beef is best when properly browned before being slow cooked.

Check out our top picks for cooking gravy beef and remember, share your favourite with us on social media!

Meat and lentil curry topped with cauliflower and cilantro, served with grilled flatbread on a rustic plate.

Spiced beef with pickled cauliflower

This is a winning combination of beef and lentils, perfect for the cooler months. Both blade and gravy beef can be used so grab whatever is on special and make the most of it!

A golden-crusted savory pie in a baking dish, with a slice on a black plate, knife, and fork on a dark wooden table.

The Ultimate Kiwi pie

This is perfect for casserole beef and puts your slow cooker to good use. Make double of the filling and freeze for an easy to whip up pie later on.

A plate of beef rendang with rice, cucumber, lime, chilies, cilantro, and toasted coconut, with a pot of rendang, flatbread, and a rice bowl in the background.

Cheat's easy beef rendang

We love a good hack and this uses the cult classic, Jenny’s Tamarind chutney for the full rendang flavour! Best served with steamed rice, or fresh roti for trawling through the sauce.

Hearty bean and meat soup with carrots, sun-dried tomatoes, and thyme in an ornate white bowl.

Italian beef casserole

Think hearty Mediterranean flavours slowly married together with time. Add the cannellini beans at the end for a protein hit that has maximum flavour.