Meaty chunks of traditional lean stewing beef
British classics call for British ingredients. Whip up a wholesome steak and ale pie in an instant with our succulent pieces of grass fed dry aged lean diced beef. Alternatively, for an indulgent twist on an old favourite, braise and slow-cook until beautifully flaky in a chilli con carne. Available in 500gm and 1kg packs.
Please see our other cuts of beef available to buy online if this is not what you were looking for.
|Fat (of which saturates)||1.5g|
|Carbohydrate (of which sugars)||<0.1g|
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Beef Ale and Turnip Stew with Bubble and Squeak Cakes
- 900g/2lb lean boneless shin of beef, topside or braising steak, cut into 5cm/2inch cubes
- 60ml/4tbsp sunflower oil
- 25g/1oz plain flour
- Salt and freshly milled black pepper
- 15ml/1tbsp English mustard powder
- 2 medium onions, peeled and roughly chopped
- 225g/8oz baby turnips, peeled and halved
- 225g/8oz button mushrooms, roughly chopped
- 300g/10oz baby carrots, scraped and left whole
- 600ml/1pint stout or ale
- 1 x 200g can chopped tomatoes
- 10ml/2tsp runny honey
- 1 bay leaf
For the bubble and squeak cakes
- :50g/2oz butter
- 1 large onion, peeled and grated
- 900g/2lb cooked mashed potatoes
- 175g/6oz cooked spring greens or Savoy cabbage, finely shredded
- 30ml/2tbsp sunflower oil
- Preheat the oven to Gas mark 3, 170°C, 325°F.
- Heat the half the oil in a large frying pan under moderate heat. In a large plastic bag add the flour, seasoning and mustard. Add the beef and toss in the seasoned flour.
- Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.
- In the same frying pan add the remaining oil and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2-3 minutes and transfer to the casserole dish with the beef. Add the carrots.
- Add the stout or ale, tomatoes, honey and bay leaf. Bring to the boil, reduce the heat, cover and cook in the oven or on the hob for 2-3 hours or until the meat is tender.
- Meanwhile, 15 minutes before the end of the cooking time for the stew prepare the bubble and squeak cakes; heat the butter in a pan. Add the onion and cook for 5-7 minutes until soft, but not brown. Set aside to cool.
- Place the potatoes and cooked spring greens or cabbage in a large bowl. Add the onion and season. Mix thoroughly and shape into 6 firm rounds.
- Heat the oil in a large heavy-based frying pan and cook the cakes for 3-4 minutes on each side. Drain on absorbent kitchen paper and serve with the stew.
Lovely , tender, melt in the mouth stewing beef. Highly recommend.
Thanks Stacey, Glad you enjoyed it!
Cooked mine slow and it was so beautiful, melted in the mouth and no gristle.
It’s the 3rd time I’ve ordered & all the meat is delicious, I decided to make a beautiful family stew, even my 12 year old granddaughter asked what I’d done different as it was in her words “more yummy” said it’s not supermarket meat, very highly recommend xx
I was pleasantly surprised at how lean it is, I know it said lean, it is exactly that lean,it's lovely, really tasty, thank you
I was very happy with the two orders I have had from you the meat is delicious.