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Meat - Beef

Please scroll down for the following BEEF recipes


BEEF AND OLIVE STEW                  Serves 10 man-sized portions

This is a strong tasting stew, which I put together when I re-discovered half a large jar of soon-to-go-out-of-date black olives in the back of the ‘fridge. What could I do with them before I had to throw them away? This was my solution.

3kg shin or leg of beef
3-4 large mild onions
4 cloves of garlic
30ml strong beef stock
1 bottle (75cl) of dry-ish red wine
1 medium sized bottle of dry pitted black olives
2 dessertspoons plain flour
5-6 stalks fresh thyme
1 tablespoon red pesto
Black pepper
Olive oil for browning

Buy the beef in a single piece (good butchers can supply - forget the supermarkets) and butcher it yourself. It is a cheap cut, quite tough, and has connective tissue that melts and enriches the sauce during the slow, long braise that it gets in the oven.

Using a sharp, broad bladed knife, dissect the beef along its muscle structure. This way, each bite-sized piece that you end up with is surrounded by membrane, which stops it from falling apart. Trim off the superfluous fat but keep the ligaments.

You will need a very large stew pan in which to cook this dish plus a frying pan in which to brown the onions, garlic and beef.
Chop the onions and fry until golden. Stir in the crushed garlic. (Put it in too early and it will burn and leave a bitter taste).

Transfer onions to the stew pan. Stir in the flour.

With more oil in the frying pan brown thoroughly the beef pieces and transfer to the stew pan. Add pitted olives, thyme, pesto and beef stock.

De-glaze the frying pan with the wine and add to the stew. Stir gently.

On the top of the stove, bring the stew gently to a simmer before placing in the oven pre-heated to around 160ºC. Cook for 5 hours, stirring occasionally.

At the end of the cooking time check seasoning and remove the thyme stalks.

Serve with frilly ribbon pasta that has been enhanced with olive oil, chopped and sautéed oriental mushrooms, and de-seeded chillies and peas.


8 slices beef

1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, crushed
3 rashers bacon, finely chopped
1 x 3 oz bunch watercress, washed, drained and roughly chopped
2 oz breadcrumbs
Seasoning to taste

Watercress Sauce:
1 oz butter
1 tablespoon vegetable oil
1 onion, chopped
¼ pint dry white wine
seasoning to taste
1 x 3 oz bunch watercress, washed & drained
3 tablespoon double cream

To make the stuffing: fry the onion in the oil until soft, add garlic and bacon and fry for 2 mins. Add the watercress, heat until softened, add the breadcrumbs and seasoning.

To make the olives: place a little of the mixture on one end of each beef slice, roll up, tucking in ends to enclose the stuffing, and secure with fine string.

Heat butter and oil in a large pan and fry the olives until lightly browned all over, add onion and fry until soft. Add wine and seasoning, cook for 1 hour or until beef is tender.
Remove the olives from the pan, remove string and keep warm.

To make the watercress sauce: add watercress to the pan, reserving a few sprigs for garnish. Cook for 1-2 mins until softened but bright green. Puree in a blender, return to pan, add cream and heat gently.

Serve the sauce with the olives. Garnish with watercress and orange segments.


This recipe was given to my mother by a neighbour of ours in New Jersey, USA in the early 1950s. It has been made often by our family and is a firm favourite because it is so easy!
2 lbs braising steak cut into small cubes/pieces
2 large onions sliced
1 tablespoon curry powder
Salt and pepper
2 cups Campbell’s consommé soup
2 cups red wine
1 tablespoon horseradish
2 cups sour cream

(1 American cup is roughly 8 fluid oz)
Sliced mushrooms can be added.

Put meat, onions, curry powder and seasoning with consommé and wine in saucepan on top of the oven and bring to the boil.

Put into casserole dish, cover and cook in oven at 325°F for 1½-2 hours or until the meat is tender. If it seems runny add a little cornflour previously mixed with water to thicken the sauce.

Remove pot, stir in horseradish sauce and sour cream and heat for 20-25 minutes – do not allow to boil.

Serve with rice or egg noodles and garlic bread. Red cabbage is good with it too. 

BOEUF BOURGUIGNON         Serves 6–8
Freezes well but do not add the mushroom, onion, parsley and bacon garnish until ready to serve.

4oz (113g) piece bacon or lardons
2lbs (1kg) lean braising steak or topside
2oz (57g) butter
2 tablespoons olive oil
2 garlic cloves, crushed
2 tablespoons seasoned flour
salt and pepper
bouquet garni, comprising sprigs of thyme, sage, parsley, tied together for easy removal
2 bay leaves
1/4 pint (142ml) beef sock
1/2 pint (284ml) good red wine
6 oz button mushrooms
12 button onions, peeled (tiny shallots are good)
4 rashers streaky bacon
chopped parsley to garnish

Dice the bacon. Trim the beef of fat and gristle and cut it into 11/2 inch pieces.

Heat half the butter and oil in a frying pan and fry the bacon until the fat runs.

Remove with a slotted spoon.

Toss the beef cubes in seasoned flour and fry in half the oil and butter in batches until browned.

Place in casserole with the crushed garlic and bacon.

Add the stock and wine, bouquet garni and bay leaves.

Cover and cook in oven Gas Mark 3 (170°C /325° F) for 11/2 hours until meat is tender.

Remove bay leaves and bouquet garni.

Meanwhile, fry the streaky bacon until crisp and chop into pieces.

Heat the remaining butter and oil and sauté the onions for 10 minutes until golden brown.

Add mushrooms and fry for 5 minutes.

Place on top of the casserole with the crisp bacon and finely chopped parsley.


 1 onion, chopped
14 oz tin baked beans
Large tin corned beef, chilled
1½ lb potatoes
Grated cheese

Cook the potatoes on the hob until soft. Mash with milk, butter and seasoning as required.

Meanwhile, fry the onion in a little oil until brown and crispy. Spread over the bottom of an ovenproof casserole dish. Empty the can of baked beans over the onion. Cut the chilled corned beef into small squares (chilling it makes it easier to cut). Scatter the corned beef squares over the beans.

Spread the mashed potato over the top of the corned beef and sprinkle with grated cheese. Place in the oven for around 40 mins at Gas Mark 4 until heated thoroughly and the cheese is golden brown.

GRANDMA FEATHERSTONE’S BEEF CURRY         Serves 4 with rice – a knockout !

1 lb braising steak
2 tablespoons oil
2 medium onions
1 oz flour
2 tablespoons medium curry powder
¾ pint beef stock (a cube will do!)
2 apples, or a bit more
2 oz sultanas, or a bit more
4 tablespoons mango chutney
Half block of creamed coconut
2 tablespoons of black treacle

Cut meat into small cubes.     Finely chop onions.

Cook meat in frying pan with oil, removing when partly cooked.

Fry chopped onions in same pan. When slightly brown re-add meat and add sultanas, chopped apple, 4 tablespoons mango chutney, a little salt, the stock and the curry powder.

Simmer for 1-1½ hours on low heat.

At end add treacle and coconut milk.

OSLO STEAK        Serves 4

4 steaks
1 onion or stick of celery
1 cup stock or water
1 teaspoon curry powder
1 teaspoon Bovril or 1 Oxo cube
1 teaspoon Worcester sauce
1 dessertspoon cornflour
1 tablespoon vinegar
1 tablespoon brown sugar
2 tablespoon tomato paste

Fry the meat lightly on both sides to seal it.

Place in a casserole and sprinkle the chopped onion and/or celery on top of it.

Mix all the sauce ingredients together, warming it slightly to ensure you have a smooth mixture.

Pour it over the meat, cover and cook in a slow oven for 2 hours. 170ºC, 325ºF, Gas Mark 3.

This dish is best served with mashed potato

Instead of steak you can use pork chops or sausages.

My husband hates vegetables but loves meat, but this recipe seems to work.
6 large sausages baked in the oven with some small jacket potatoes
2 cooked chopped parsnips
3 garlic cloves, crushed
1 apple, chopped
8 mushrooms
pinch of fresh sage
1 teaspoon whole grain mustard
1/2 pint (284ml) stock
olive oil
Sweat the onion in some olive oil until clear, then add chopped parsnips, garlic, mushrooms and apple.

Sweat for 5 minutes.   Add sage, mustard, gravy and stock.

Simmer until parsnips are soft.

Add sausages and serve with a jacket potato.