Navarin of beef with spring veg: we have borrowed this delicious Spring recipe from Riverford, as it contains lots of nutritious seasonal vegetables that are perfect for this hearty casserole. Eating seasonal veg is a brilliant way to reduce your food miles and create dishes that are much more climate friendly. Riverford provide a range of seasonal organic veg boxes that can be delivered straight to your door; take a look here for more information. If you are local, you can also purchase a range of seasonal organic vegetables from Bishopstone Stores.

This recipe contains organic diced beef. This product is a part of our Good Beef range; a whole range of delicious organic beef products created from our organic, grass-fed and dairy-bred British beef that is reared in the heart of the Wiltshire countryside at Eastbrook Farm. To find out more about our Good Beef range, take a look here.


  • 400g organic diced beef from Helen Browning’s
  • 25g butter
  • 1 tbsp plain flour
  • 1 tbsp tomato purée
  • about 1 litre chicken stock
  • 1 garlic clove (crushed)
  • 1 tsp sugar
  • 1 bouquet garni (a sprig of rosemary, thyme and a bay leaf, tied together)
  • 8 new potatoes (scrubbed and halved)
  • 8 carrots (scrubbed and halved if large)
  • 8 small onions or shallots, or 2 large onions (cut into quarters)
  • 5 turnips, peeled and cut into quarters (or left whole if they are very small)
  • 200g peas
  • 200g broad beans
  • 1 tbsp fresh parsley (chopped)
  • salt and pepper


  1. Sprinkle the beef with salt and pepper and leave for 1 hour.
  2. Heat the butter in a large, heavy-based pan, add the beef (in batches if necessary) and cook over a medium heat for about 10 minutes, until browned all over. Add the flour and cook, stirring, over a low heat for about 4 minutes. Add the tomato purée and then gradually stir in half the stock until you have a smooth sauce.
  3. Add the garlic, sugar and bouquet garni, plus enough of the remaining stock just to cover the beef. Bring to the boil, cover and simmer for an hour. Add the root vegetables and onions and cook, uncovered, for 45 minutes, until tender.
  4. Skim off any surface fat, season to taste and add the peas, and the broad beans, if using. Simmer for 5 minutes, then scatter with the parsley and serve.


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