Eversfield Organic- Grass Fed Beef Recipes

Serves: 4 – 6 people

Time: About 2 hrs

Cooking: 170 C 325 F Gas

Ingredients:

• 15ml (1tbsp) oil
• 900g (2lb) Eversfield Organic chuck steak, cut into chunky cubes
• 3 cloves garlic, squashed
• 30ml (2tbsp) flour
• 300ml (1/2pt) full bodied red wine
• 150ml (1/4pt) beef stock
• 30ml (2tbsp) cranberry sauce
• salt & black pepper
• 12 shallots peeled
• 15ml (1tbsp) soft brown sugar
• 3 large potatoes, peeled & sliced thinly
• 2 parsnips, peeled and thinly sliced
• 12g (1/2oz) butter, melted
• Seasoning

Method:

Heat the oil in a large ovenproof casserole pot and brown the cubes of beef and garlic and season.

Sprinkle with flour, stir and cook for 1 – 2 mins. Pour in the wine, stock and cranberry sauce.

In a separate saucepan heat 15ml (1tbsp) of oil and gently cook the onions for 5 minutes.

Add the brown sugar and cook until lightly caramelised – add to the meat.

Either leave in a large pot or transfer to individual dishes and neatly layer the potatoes and parsnips on top of the meat.

Brush with melted butter, season, cover with foil and cook for 1 and a half to 2 hours until the meat is tender.

Remove the foil for the last 30 mins to brown off the top.

Serve with a selection of seasonal steamed green vegetables.