Beef recipes - Our favourite beef recipes so you can make the most out of your organic beef

beef recipes

Here's a collection of beef recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our beef producers and order yours click here.

Spicy Onion Marinated Beef Steak
Beef Stew with Cinnamon, Red Wine and Bay
Minute Steak, Roast Vegetables and Bagna Cauda
Balsamic Thyme-Minute Steaks, Chunky Chips with Sea Salt, Rocket and Roasted Tomatoes
Classic Lasagne

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Spicy Onion Marinated Beef Steak

Let the flavours develop by marinating the steak for a few hours or overnight. Serves 6-8.

• 2 tablespoons olive oil
• 1 teaspoon each chilli powder and ground cumin
• 2 teaspoons each paprika and dried oregano
• 3 medium garlic loves, finely minced
• 1 medium red onion, chopped
• 1 handful coriander leaves, chopped
• 2 tablespoons fresh lime or lemon juice
• 1 tin tomatoes, chopped
• 3 tablespoons tomato puree
• 100ml water
• About 1 kilo (2 lbs) beef steak, any cut (except for stewing or braising steak)

Heat the oil in a saucepan over low heat; add the spices and oregano. Sauté 2 minutes, stirring; remove from heat and cool. Place the mixture in a food processor or blender with remaining ingredients (except beef); blend until smooth. Place in a container with beef and marinate in the fridge. Preheat oven to 200C/400F/gas 6. Heat a little oil in a frying pan until hot; remove beef from marinade and sear 3 minutes on both sides. Transfer to the oven and roast 10 minutes, brushing with marinade, or to desired doneness. Remove, leave 10 minutes, slice thinly and serve over rice or salad.

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Beef Stew with Cinnamon, Red Wine and Bay

Rich, velvety and soul-warming. Serves 2.

• 500g rump or braising steak, in 3-4cm pieces
• 300ml red wine, a silky Burgundy works well
• 2 garlic cloves, crushed
• 2 cinnamon sticks
• 6 bay leaves
• 70g cubed pancetta
• 30g salted butter
• 6 small shallots, peeled but left whole
• 3 large parsnips (or 6 medium-to-small ones), cut into 4cm long batons
• 8 prunes
• 300ml beef stock
• 1 tbsp plain flour

Put the meat, wine, garlic, cinnamon and bay in a large bowl. Cover and leave in the fridge for 3-4 hours or, preferably overnight. Preheat the oven to 150C/Gas mark 2. Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels. Fry the pancetta in a casserole over medium heat until it starts to brown. Add half the butter, the shallots, parsnips, prunes and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown.

In a separate pan, melt the remaining butter, brown the meat (in batches if necessary) and add to the casserole. Add the stock. Return to the boil, cover and put in the oven for 1 hour 20 minutes, or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes. Serve with hot crusty bread, buttery mash and/or a watercress salad. Alternatively, cool, refrigerate for up to 2 days and reheat.

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Minute Steak, Roast Vegetables and Bagna Cauda

Bagna cauda is a traditional Piedmontese dip made with anchovies, garlic, parsley and butter, or cream. Its lovely with raw veggies, but equally delicious with cooked ones, as here. Serves 4 but can be scaled down, simply make few steaks and veggies and save the extra dip for later will keep for 2 days in the fridge.

For the steak:
• 4 minute steaks (about 150g each)
• 2 tsp olive oil
• Sea salt
• Black pepper For the roast vegetables:
• 2 courgettes, topped, tailed and cut lengthwise into 6 wedges
• 3-4 carrots, tops and tail trimmed, and cut into halves or quarters (depending on size)
• 1 fennel, quartered if small, cut into 8 wedges, if large
• 2 tbsp olive oil For the bagna cauda:
• 2 garlic cloves, crushed
• 4 anchovy fillets, chopped
• 7 tbsp extra virgin olive oil
• 15g unsalted butter
• 2 tbsp chopped parsley

Preheat the oven to 200C. Place the carrots in a roasting tin, toss with oil and roast for 5 minutes. Add the remaining vegetables, toss again and roast for 15 minutes until tender. While they cook, make your bagna cauda. In a small pan over a low heat, cook the garlic, anchovies, olive oil and a pinch of salt for 10 minutes until the anchovies dissolve. Stir in the butter and parsley. Set aside. Quickly cook your steaks. Season on both sides. Heat the oil in one very large or two average sized frying pan. Cook on 1-2 minutes on each side, or a tad longer if you want them really well done. Serve the steaks with a mound of roast veggies and a little pot of spoonful of bagna cauda on the side.

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Balsamic Thyme-Minute Steaks, Chunky Chips with Sea Salt, Rocket and Roasted Tomatoes

A very elegant take on the classic steak and chips! To make the assembly as quick and easy as possible, we've provided a timeline below! Serves 2

Assembly timeline:

• 1st step: Cut, rinse and parboil chips.
• 2nd step: Cool chips. Then, refrigerate.
• 4th step: Marinate steak.
• -NOTE: all these steps can be done the night or morning before!-
• 5th step: Cook the chips, which are oven roasted
• 6th step: Roast the tomatoes, 10 minutes after you've popped the chips in the oven
• 7th step: Cook the steaks
• 8th step: Dress the rocket and plate up!

For the chips:

• 350g Pink Fir Apple potatoes (select the longest potatoes out of the 700g bag)
• 250ml rapeseed oil
• Cornish sea salt

Thoroughly wash the potatoes and scrub clean. Use a small, thin paring knife to quarter each potato lengthwise – first halving it, then halving each half.

Place in a saucepan and cover with water. Bring to the boil, reduce heat and cook until just tender (you don’t want them to be too soft or they’ll snap in half!), about 15 minutes.

Drain, cool and refrigerate until ready to use (this can be done up to 24 hours in advance – or just 30 minutes before you want to crisp the chips, which will be done in the oven. The idea here is to get the chips at least a bit cold so they crisp up nicely once they hit the heat – and, the parboiling ensures a soft interior and means the chips need less time cooking in the oil, thus making them a tiny bit better for you!).

An hour before you plan to serve your meal (or just over an hour before dinner time), heat the oven to 200C. Once the oven temp it up (about 10 minutes after turning it on), place the oil in a roasting tin, pop into the oven to heat, once hot, carefully place your potatoes in the oil and coat in the oil. Roast in the oven on a shelf/rack toward the top half of the oven for 45 minutes to 1 hour, checking and tossing in the pan frequently. They may crisp up and turn golden sooner than 45 minutes, until golden and crisp.

Give the chips a generous sprinkling of sea salt while they’re still hot. Serve when your steaks are ready – the chips can be reheated if you want to have them fully ready before you pop your steaks in the pan to cook.

For the roasted tomatoes:

• 250g cherry tomatoes
• 4 sprigs fresh thyme sprigs

Preheat the oven to 200C (the same temp you need for the potatoes). Place the tomatoes in a shallow oven-proof dish. Nestle the thyme springs in amongst the tomatoes. Pop into the oven on a low shelf (below the potatoes if roasting at the same time) and roast for 30-40 minutes, or until the tomatoes have a touch of brownish black on tops and side – they should have collapsed a bit and have a sticky glaze to them (this glaze is the tomatoes uses that have caramelised!).

For the steaks:

2 minute-steaks

2 tsp fresh thyme, leaves only

2 garlic cloves, crushed and finely chopped

4 tbsp red wine (if you plan to drink red wine with the steak, use that wine here – if you don’t want to use wine, substitute with balsamic vinegar)

1 tbsp olive oil

1 tbsp butter

Cornish sea salt

Freshly ground black pepper

Rub garlic and thyme into the steaks. Place in a dish with a cover or a plastic bag and add the wine and olive oil. Marinate for at least 15 minutes - but you can do this overnight if you're super-organised!

Once ready to cook, melt butter in a pan, turn heat up and pan fry steak for 2 minutes on each side for medium rare - longer or less for well-done or rare, respectively! Remove from pan.

Pour marinade into the pan and reduce down by half. Top steaks with the roasted tomatoes and then pour over the pan/reduced marinade juices.

Serve with chips and a handful of fresh rocket leaves, lightly dressed in balsamic vinegar or your favourite dressing.

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Classic Lasagne

This is a great weekend dish for family and friends, especially as it can be put together the day before. It also freezes well. Serves 6

For the meat sauce:


• 500g beef mince
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, crushed
• 400g tin chopped tomatoes
• 3tbsp tomato purée
• 50ml red wine
• 1tbsp fresh oregano, chopped (or 1 tsp dried)
• 2 bay leaves
• 2 large pieces of cinnamon bark
• Sea salt and freshly ground black pepper


For the white sauce:


• 700ml milk
• a sprig of fresh parsley
• a pinch of ground nutmeg
• ½ small onion, peeled and sliced
• 5 black peppercorns
• 60g unsalted butter
• 3 tbsp plain white flour
• 100g Parmesan cheese, grated
• 249g pack Organico lasagne sheets
• Sea salt

To make the meat sauce, put the beef, onion, carrot and garlic in a pan and cook over a medium heat, stirring, for about 10 minutes, until the meat starts to really brown. Spoon off any fat, but leave the juices.

Add the tomatoes, tomato purée, red wine, oregano, bay leaves and cinnamon bark. Bring to the boil, reduce to a simmer, cover and cook gently for 30 minutes.

Meanwhile make the white sauce. Put the milk, parsley, nutmeg, onion and black peppercorns into a sauce pan and bring gently to the boil. Melt the butter in a separate pan and add the flour. Mix until you have a yelllowy-brown paste, then strain the milk and add it little by little until you have a thick, smooth white sauce. Bring the boil and simmer for a couple of minutes, then take off the heat, add the half of the Parmesan, taste and add salt as needed. Set aside.

To cook the lasagne sheets, fill a shallow pot or frying pan 2/3 with water. Add a pinch of sea salt, a glug of olive oil and bring to the boil. Once boiling, gently place 3-4 lasagne sheets in the water at a time – you want just a single layer and you don't want the sheets to overlap or they might stick together! Cook at a gentle boil for 7 minutes. Remove with tongs or a slotted spoon and place in a single layer on a baking tray which has been lightly oiled. Continue until all the lasagne sheets are cooked.

Preheat the oven to 190°C, gas mark 5. Cover the bottom of a medium-sized ovenproof serving dish with a single layer of lasagne sheets. Spoon on a thin layer of meat sauce, and cover with some of the white sauce. Arrange a layer of lasagne on top of this. Continue layering, finishing with white sauce. Sprinkle with remaining Parmesan. If making in advance refrigerate and cook the next day, or you can freeze it for up to 2 months. Bake for 20-25 minutes, or until bubbling and golden on top. Serve with a salad or green vegetables.

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