As the Winter months get darker and colder, the more comfort food is necessary! Warming, hearty meals made from quality ingredients are most definitely on the menu, especially over the chilly festive period. For the next blog post in the series, I present to you a series of deliciously warming meals for the Winter period that are packed with nutritious ingredients, our organic good beef, and plenty of vitamins to help boost your immune system; as now is more important than ever before!
The following recipes will feature two of our amazing ‘good beef’ products: our organic beef mince and our organic stir fry beef strips. All of the products in our good beef range are made from 100% organic grass-fed and dairy-bred beef that is reared at Eastbrook Farm in Bishopstone, in the heart of the Wiltshire countryside. This beef has a much lower carbon footprint than traditionally reared beef, so it’s good for you and good for the planet too. Furthermore, in a study conducted by the British Journal of Nutrition, it was found that organic meat contains 50% more beneficial omega-3 fatty acids than conventional meat. This is due to the focus of grass-fed livestock in organic farming systems as organic cows must eat a 60% fresh grass-based diet or hay/silage. To find out more information about the study, take a look here.
5-a-day Bolognese from Miriam Nice (@BBC Good Food)
This tasty Bolognese is a firm favourite, and this version is packed with veg that is easily disguised for any little ones. This Bolognese even has all 5 of your 5 a day; including leeks, onions, peppers, and courgettes. This recipe can be made using our organic good beef mince, making it extra healthy for you and your family!
- 1 ½ tbsp olive oil
- 150g organic beef mince from Helen Browning’s
- 2 onions (finely chopped)
- 2 leeks (finely sliced)
- 1-2 garlic cloves (crushed)
- 1 red pepper (chopped into small pieces)
- 1 large courgette (chopped into small pieces)
- 1 can chopped tomatoes
- 2 tbsp tomato purée
- 50ml chicken or beef stock
- ½ tsp dried oregano
- 150g spaghetti
- 25g parmesan (finely grated)
- a few basil leaves (optional)
- Put ½ tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and put the pan back on the heat with the remaining oil. Turn the heat down and cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette. Fry until the veg is starting to char at the edges and any water that’s been released has evaporated.
- Tip the meat back into the pan and add the tinned tomatoes, purée, stock and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 35 mins. Meanwhile cook the spaghetti following pack instructions, then towards the end of cooking, stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it, if it looks too thick, then drain the spaghetti. Tip the pasta onto the sauce, toss everything together to coat and season well. Garnish with the remaining parmesan and a few basil leaves.
15-Minute Healthy Beef and Broccoli from the Sweet Pea Chef
This quick and easy meal from the Sweet Pea Chef is packed full of protein, fibre, and a whole range of vitamins and minerals. Did you know that broccoli contains vitamins A, B6, B12, C, D, E, and K? How brilliant is that!
- 1 tbsp olive oil, divided
- 700g organic stir-fry beef from Helen Browning’s
- 3 cloves garlic (minced)
- 1 shallot (finely chopped)
- 4 green onions (thinly sliced)
- 2 small crowns (approx.) of broccoli florets
- 2 tbsp arrowroot starch
- 180ml water
- 80ml low-sodium soy sauce
- 2 tbsp coconut sugar
- 1 tsp fresh ginger (minced)
- 1/8 tsp crushed red pepper flakes
- Brown rice to serve
- Heat the oil in a skillet. over medium-high heat. Add the stir-fry beef and cook until well-browned, about 6-8 minutes. Once well-browned, remove from pan and set aside.
- In the same pan, add garlic, shallot and green onions to the beef drippings. Cook one minute, stirring frequently. Add broccoli and cover for 5 minutes.
- In a small mixing bowl, combine water and arrowroot starch and mix until no longer lumpy. Combine soy sauce, coconut sugar, ginger and red pepper flakes in a medium bowl. Add arrowroot starch mixture and stir to combine. Set aside.
- Remove cover from pan and add sauce. Cook until sauce starts to thicken, about 3-5 minutes. Add beef and stir to combine, cooking an additional 2-3 minutes.
- Serve over brown rice, if desired.
A Quick Vietnamese Beef Pho by Lauren Grant (@Eating Well)
This Vietnamese style beef pho from Lauren Grant creates a rich warming broth that is perfect for the Winter months, and with lots of amazing flavours and a lot of good veg, it makes an excellent choice!
- 1 teaspoon canola oil
- 3 cloves of garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 950ml unsalted beef broth
- 1 tablespoon fish sauce
- 110g pad thai rice noodles
- 240g halved sugar snap peas
- 180g thinly sliced white onion
- 450g organic stir-fry beef from Helen Browning’s
- 180g bean sprouts
- 4 medium spring onions (thinly sliced)
- 15g thinly sliced fresh basil
- 15g thinly sliced chile peppers (such as serrano or jalapeño)
- 4 lime wedges for serving
- Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon, and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.
- Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.
- Add snap peas, onion, and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.
- Ladle the soup over the noodles. Divide bean sprouts, scallions, basil, and chilis among the bowls. Serve with lime wedges.
Beef Tacos with Hidden Veg from Anne (@Simple and Savoury)
Everyone loves tacos; they are most definitely a firm favourite of mine! This recipe makes them much healthier by using lots of grated hidden vegetables and organic beef mince. Carrots are an excellent super food to add to your meals. They are rich in beta carotene that the body converts to vitamin A; this helps to support immune function. Courgettes also contain 40% of your recommended daily intake of vitamin A… so it is time to eat up!
- 340g of organic beef mince from Helen Browning’s
- 2 medium carrots (shredded)
- 1 small courgette (shredded)
- 8 soft or hard taco shells
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 60ml water
- your favourite taco fixings such as onions, tomatoes, lettuce, olives, cabbage, beans, cheese, avocado
- Brown the beef in a pan over medium heat.
- While the meat is cooking mix the taco seasonings together in a small bowl.
- Once the beef is cooked through, drain off fat and return to stove and reduce heat to low.
- Stir in the taco seasonings and the shredded vegetables.
- Add the water and let simmer for 8 to 10 minutes until most of the water has been absorbed.
- Fill taco shells with meat and top with your favourite fixings.