My Slow braised organic beef with golden autumn vegetable and organic best bitter gravy



Raw Beef

This is a delicious dish, perfect comfort food for cold Autumn days. It’s incredibly easy to make and a great way of using any vegetables going spare. I like to serve it with fluffy mash potatoes, but it works just as well with steamed wholegrain rice – go with whatever your tastebuds tell you!


500g organic braised beef cuts, diced
500ml organic bitter (I always use St. Peter’s Organic Best Bitter St Peters Bitter
500g Seasonal vegetables (carrots, pumpkin, swede, squash, onions), diced
kale, shredded
1 large waxy potato, peeled and diced
2 beef tomatoes, peeled and diced
1 garlic clove, crushed
1 pint beef or vegetable stock
Sea salt & black pepper
British golden rapeseed oil

Heat some rapeseed oil in a pan and add the meat. Cover with a lid and sweat the beef over a low to medium heat until dark and crispy, then season with salt and pepper. Drain and place the beef in a slow cooker or casserole dish.

Boil the bitter for one minute and then pour over the beef.

In a large frying pan add some oil and lightly sweat the veg, tomatoes and garlic until soft. Drain and add to the beef, along with the stock and a few oregano leaves. Cover and slow cook at 100 degrees centigrade if you’re using a conventional oven or in a slow cooker which cooks at about 60 degrees centigrade, for at least three hours – the longer and slower the better!

At this stage I like to get out of the house and enjoy a good long walk in the autumn sunshine with my mastiffs, my two favourite walking companions. Returning to the enticing smell of cooking never fails to make me instantly hungry, and there is simply nothing more satisfying than tucking into this hearty casserole. All you need to do is serve it and enjoy!

Kevin (the cook)

Cooked beef

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