From My Kitchen to Yours: Easy Meals with the Weeknight Wellness Box

By Susan Hendry
Co-Founder, Native Angus Beef

If you’ve ever opened the fridge at 5pm and wondered what to cook, you’re not alone. I’ve been there too. Tired from the day, needing to feed the family, and wanting something that’s both nourishing and simple to pull together.

That’s why I love our 5kg Weeknight Wellness Box. It’s my go-to when I want to know there’s a good meal just waiting to be made. No overthinking, no waste, and everything raised the way it should be. I put this box together to make weeknight meals for the family as simple and easy as possible.

This box includes four beautiful cuts: rump steak, mince, sausages and diced beef, plus our nutritious 500ml Beef Bone Broth. Every meat cut is versatile, packed with flavour, and raised on our regenerative farm where healthy soil and happy cattle come first.

Let me show you some of my favourite ways to cook these cuts in my kitchen.

Rump Steak (500g)

This is a favourite at our place. Tasty, quick to cook, and always satisfying.

The classic steak dinner
Let the steak come to room temperature first. This really does make a difference. Then sear or BBQ to your liking. I like to top it with a dob of butter, some flaky salt and cracked pepper. Add a simple salad or vegetables as a side. You could add a mushroom, pepper or chimichurri sauce if you’ve got time. I’ve linked a lovely chimichurri recipe here.

Stir-fry or soup
If I’m short on time, I slice the rump thinly and toss it into a stir-fry, or simmer it in a quick noodle soup using the included 500ml beef bone broth.

Slow-cooked curry
Spend just 20 minutes in the morning dicing it up, throw it into the slow cooker with some spices and a tin of tomatoes, and you’ve got a melt-in-your-mouth meal ready when you walk in the door. Just add rice.

Stroganoff
Rump makes a beautiful substitute for scotch fillet in this Beef Stroganoff recipe, especially when you use that nourishing bone broth to add a depth of flavour to the sauce.

Little tip: If you trim any fat from the steak (once it’s given your steak maximum flavour during cooking), don’t throw it away. It’s a great source of tallow for cooking eggs or veggies later in the week. Waste not.

Beef Mince (4 x 500g)

Now this is the real workhorse of the kitchen. I always say, if you’ve got mince, you’ve got dinner sorted.

Here’s how I use it:

Hamburger or Bun Patties
Press the mince firmly into thick patties (at least 25mm deep), season well, and grill. Keep them slightly pink in the middle and they’ll be full of flavour. Place on a burger bun and add accompaniments.

Meatballs
Mix in your favourite seasonings. An egg or a bit of flour can help them hold together. Roll them into tight 50g balls, and either bake them in the oven on baking paper, or sear lightly in a pan with beef tallow. Add them to your favourite sauce or pasta, or on top of a vegetable bed of grilled tomatoes, puree of root vegetables, steamed kale or spinach with a feta crumble - the combinations are endless. I love them in a tomato sauce over grilled vegetables

Shepherd’s Pie
Top savoury mince with mash, or if I’ve got pastry on hand, I’ll use that. This is a real favourite in my family, it’s always a winner. I also love this Tin Eats recipe with baked potato and savoury mince, a beautiful traditional Shepherd’s Pie flavour combo.

Savoury Mince
This Women’s Weekly recipe is a staple in our house and one of my all time favourites. I often double or triple the batch so we’ve got it on hand for toasties, baked potato fillings, late night snacks or even breakfast.

Some nights I’ll switch it up with:

• Chilli con carne
• Spaghetti Bolognese or lasagna
• Thai sweet chilli beef
• Quesadillas, tacos or Asian-style beef bowls
  

Honestly, the options are endless. Our mince always gets lovely feedback and is our most complimented product. Customers tell me it tastes like “real beef” and keeps them feeling full and nourished. It’s one of my favourites too.

Beef Sausages (2 x approx. 500g)

These are what I call proper sausages, made the old-fashioned way. They contain nothing but Native Angus beef, beef tallow and salt, all packed into a natural pig casing. There are no fillers, no artificial flavours or preservatives - just simple, quality ingredients. 

And because they’re made right, they need a different approach when cooking them. There’s no need to prick our sausages before cooking - that helps keep all the natural juices and flavour right where they should be. 

Here’s the best ways to cook our all-natural sausages:

BBQ
Cooking over an open flame gives you a lovely caramelised exterior, but cook them gently so they don’t dry out. Take them off early and then rest them for a few minutes so the juices stay in.

Oven
Roast for 10-15 minutes on medium heat on a tray with baking paper until golden brown. Leaving them pink in the middle is fine as they’re more like eating a beef patty. Serve with mash and gravy, slice and mix into pasta sauce, or create a delicious casserole like this favourite of mine from Women’s Weekly.

Sausage rolls
You really can’t beat a good sausage roll. Remove the casing and use the sausage meat in your favourite recipe. This one from RecipeTin Eats is a little indulgent but so worth it. I always make a double batch and freeze some for later. Note: Our sausages are 80% beef mince and 20% tallow, so they’re ideal as a substitute for fatty mince - just remove the casings before cooking.

Diced Beef (2 x 500g)

Come winter, this is what I reach for. Slow cooking really brings out the depth of flavour in our beef. Diced chuck or gravy beef is perfect for it.

There are plenty of recipes out there, but I want to share our family favourite with you - a French recipe I’ve been cooking for decades. It’s sensational plated up and equally delicious as leftovers.

Beef Olive Casserole Provençal

With the right grass-fed diced beef, treated with reverence, this dish is so easy to make yet so delicious that it seems like cheating.  It's an old family recipe, tried and tested, and passed down through several generations of our family. Recipes from Provence are commonly served with rice. Make extra, you'll want more the next day.

Serves 4 

Prep Time: 30 mins 

Ingredients:

• 1kg 100% grass-fed diced chuck (or gravy beef)
• 2 onions, sliced into rings
• 2 red or green capsicum, sliced
• 300 grams condensed tomato soup
• 3 tablespoons stuffed green olives
• 2/3 tablespoon brown sugar
• 1 1/2 tablespoons olive liquor (juice in olive jar)
• olive oil
• pepper
• salt
• rice

Method:

1. Brown diced beef in a frypan in a little olive oil. Brown meat in batches if it doesn’t easily fit on the bottom of your frypan.
2. Once meat is browned, place in a large casserole dish or slow cooker and season with salt and pepper. 
3. Cover with a layer of onion rings, capsicum and a layer of olives. 
4. Cover with the tomato soup, olive liquor and brown sugar.
5. Cook in a slow oven or cooker for 3 to 3.5 hours or longer until the beef is fork tender.
6. Serve with fluffy white rice and a side salad if desired.

Bon Appetit!

I hope these ideas give you confidence and inspiration for the week ahead. If you’ve got the box, you’ve already done the hard part. Now it’s just about enjoying good, wholesome meals around the table.

From my kitchen to yours,
Susan