Diced Beef 500g

Our hand-diced stewing beef is from native breed cattle reared on small, sustainable farms across the Yorkshire Dales.

Matured on the bone for >28 days, we only use forequarter meat as we believe this has the most superior flavour and texture for braising; perfect for slow cooking in stews, casseroles and pies.

Chef Val Warner inspires:
"This forequarter beef is perfect for stewing with prime importance given not only to flavour but the inclusion of essential fat so very crucial for slow cooking and a delicious result.

I love a comforting stew, especially as we move from the golden time into the meaner months of winter. A slow braise with red wine and roots such as celeriac and swede perhaps with a few flageolet beans included is so warming when the cold rain taps the windows.

Rarely made and a French blanquette-style of braise is a creamier alternative especially when served with accompanying little triangle of fried white bread. Normally made with veal or other white meats, beef is a joyful alternative.

Pies of course must not be overlooked, my favourite being beef and smoked bacon lardons or beef with porcini mushrooms and apple.

Swap the butter for suet and head into a steamed pudding. Beef and pickled onion is exceptional, as of course is steak and kidney.

Beef vindaloo should be suitably violent and spiced but also present with the sharpness of vinegar (vin) and garlic (de alho) from the Portuguese influence in southern India.

Thai massaman curry is a complex joy with its shrimp paste, cloves, extensive spices and peanuts, a total joy in fact that always sees the pot scraped clean. Or perhaps veer towards a beef penang deliciously sweet and spicy with its use of chillies and coconut milk.

Alternatively, prepare the meat with cloves and nutmeg, bay and pepper and whatever else, then pull it, pot it and seal with clarified butter. Brilliant for taking onto the moors with a loaf, a penknife, some pickled onions and a dram of whisky.

If feeling a little poorly then never forget a medicinal broth, a little meat in the bottom of the piping bowl, either taken down simply or armed with a little sherry and Tabasco."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Diced Beef is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.