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.

Incredibly succulent pieces of organic diced beef, root veg, hearty dumplings, and amazing flavours. You can’t go wrong with this beef casserole!


For the casserole…….
  • 675g organic diced beef from Helen Browning’s
  • 2 larger carrots, peeled and chopped
  • 2 tablespoons oil
  • 1 large garlic clove, peeled and crushed
  • 2 medium parsnips, peeled and chopped
  • 10 small shallots, or button onions, peeled
  • 2 tablespoons plain flour
  • 3 tablespoons brandy or cognac, optional
  • 2 tablespoons horseradish sauce
  • 900ml good, hot beef stock
  • 2 bay leaves
  • 2 large sprigs fresh thyme
For the herb dumplings……
  • 225g self-raising flour
  • Pinch salt
  • 50g cold butter, cubed
  • 2 tablespoons freshly chopped thyme or flat-leaf parsley
  • 8-10 tablespoons cold water


  1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  2. Heat the oil in a large non-stick pan, season the beef and cook for 4-5 minutes in batches until brown and transfer to a 1.7L ovenproof casserole dish.
  3. In the same pan add the shallots or onions, garlic, carrots and parsnips and cook for 3-4 minutes, stirring occasionally. Stir in the flour, cook for 1-2 minutes then spoon into the casserole dish.
  4. Add the stock, brandy or cognac, if used, horseradish sauce and herbs. Bring to the boil and reduce the heat. Cover and cook in the oven for 1½-2 hours, stirring occasionally.
  5. To prepare the dumplings; put the flour and salt into a large bowl and rub the butter into the flour until the mixture resembles breadcrumbs. Add the remaining ingredients. Mix together to form a smooth dough and shape into 8 medium-sized balls.
  6. 20-25 minutes before the end of the cooking time remove the casserole from the oven, adjust the seasoning, add the dumplings and return to the oven uncovered.
  7. Serve with creamy mash and braised Savoy cabbage