Hand diced by our expert butchers, our diced beef tastes nothing like the automated machine diced beef you can buy. As we trim by hand we cut away any excess fat.

Recipe Idea

Beef and Black Olive Stew

Serves 4
3 hours cooking

1kg lean diced beef
12 small peeled shallots
100g streaky bacon diced
1 tbsp plain flour
200ml red wine
200ml beef stock
Handful pitted black olives
Chopped parsley
4 garlic cloves chopped

Method
Season the beef and brown in a large casserole pan in a splash of oil. When browned, remove from the pan and put to one side while you brown the shallots in the same pan. Once they are browned, add the chopped garlic and bacon and cook until golden. Add the beef back into the pan with the shallots and bacon, sprinkle over the flour and stir it in, then add the wine and stock. Pop a lid on and simmer on a low heat for 2 hours. Add the olives and cook for another hour. The meat should now been tender and falling apart.
Serve with creamy mashed potato and garnish with the parsley.

Enjoy!