The Christmas preorder shop is now closed.

Our range of organic, award-winning Pork, Beef and Lamb – including Gammon, Perfectly Pink Beef, Chorizo and Christmas Essentials – is available to order from our main shop, while stocks last.

Build your own basket, choose a bundle or select a Monthly Meat Box for one-off order or regular delivery.

Warm yourself up on a cold, blustery Winter’s evening with a hearty beef broth. This delightful recipe contains cider and pearl barley for a delicious taste.


  • 675g organic diced beef from Helen Browning’s
  • 2 tablespoons rapeseed oil
  • 200ml cider
  • 1.4L good, hot vegetable stock
  • 1.4L good, hot beef stock
  • 4 fresh thyme sprigs
  • 2 fresh bay leaves
  • 100g pearl barley, rinsed
  • 2 onions, peeled and finely chopped
  • 250g chestnut mushrooms, finely chopped
  • Extra thyme leaves, to garnish


  1. Put the beef in a large mixing bowl and season with salt and pepper.
  2. Heat half the oil in a large non-stick pan and cook the beef in batched for 3-4 minutes until brown all over. Transfer to a large flame/heatproof ovenproof casserole dish with a lid.
  3. Add the cider, stocks, thyme and bay leaves to the casserole dish.
  4. Bring to the boil, reduce the heat, cover and simmer on the hob for 11/2 hours. Add the pearl barley, cover and continue to cook for a further 11/2 hours, stirring occasionally.
  5. Meanwhile, heat the remaining oil in the same frying pan and cook the onion for 10-15 minutes until caramelised under a low heat. Remove from the heat and stock through the mushrooms.
  6. During the last 5-10 minutes of cooking time add the onions and mushrooms to the broth.
  7. Serve with crusty bread and or seasonal vegetables.