Organic Diced Beef

Dry aged steak from our organic grass-fed beef, cut and ready to quick cook.

For the most tender result, flash fry in a hot pan - our favourite option is seared steak and soft onions sandwiched between toasted rosemary ciabatta. For more suggestions on how to cook diced beef, visit our organic recipe hub.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 160 Kcal/ 670 kJ. Fat 8.6g, of which saturates 3.8g. Protein 20.7g, Salt 0.15g

How To Store  

Our diced beef is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 8-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

For the Filling:

• 500g diced beef 
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 tablespoons tomato paste
• 1 cup (250ml) ale (a mild or amber ale works well)
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme or rosemary (or 2 teaspoons fresh)
• 1 bay leaf
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste

For the Pie Crust:

• 375g (approx. 2 sheets) ready-made shortcrust pastry or puff pastry (or make your own pastry if preferred)
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Filling:

   1. Season and Brown the Beef:

      • Season: Pat the diced beef dry with kitchen paper. Season generously with salt and pepper.
      • Brown Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef and set aside.

   2. Sauté Vegetables:

      • Cook Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

   3. Add Tomato Paste and Deglaze:

      • Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute.
      • Deglaze: Pour in the ale and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

   4. Simmer the Filling:

      • Return Beef to Pot: Return the browned beef to the pot. Add beef broth to cover the ingredients about halfway. Stir in Worcestershire sauce, dried thyme or rosemary, and the bay leaf.
      • Thicken Filling: Stir in the flour and cook for 2-3 minutes to eliminate the raw flour taste.
      • Simmer: Bring to a simmer, reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Remove the bay leaf.

   5. Cool Filling:

      • Cool: Allow the beef mixture to cool slightly before using it to fill the pie.

2. Assemble the Pie:

   1. Preheat Oven:

      • Heat Oven: Preheat your oven to 200°C (180°C fan)/400°F/Gas Mark 6.

   2. Prepare Pastry:

      • Line Dish: Roll out half of the pastry and line a pie dish (about 23cm/9 inches in diameter) with it. Trim the edges to fit.

   3. Add Filling:

      • Fill: Spoon the cooled beef and ale mixture into the pastry-lined pie dish.

   4. Top with Pastry:

      • Cover Pie: Roll out the remaining pastry and place it over the beef filling. Trim and crimp the edges to seal. Make a few small slits in the top of the pastry to allow steam to escape.

   5. Apply Egg Wash:

      • Egg Wash: Brush the top of the pie with the beaten egg for a golden, shiny finish.

3. Bake the Pie:

   1. Bake:

      • Cooking Time: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.

   2. Cool and Serve:

      • Cool: Allow the pie to cool slightly before serving to help it set and make slicing easier.

4. Accompaniments:

   • Serve the pie with classic sides like mashed potatoes, steamed vegetables, or a fresh green salad.
5. Enjoy: Your beautiful beef pie!