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There's so many ways to cook our beautiful grass fed steak mince, I could go on forever. Here is one of my all time favourites perfect for easy suppers and midweek meals. The most important thing to remember is the quality of the raw product used will always determine the end result, grass fed beef with its full flavour is the perfect choice!


  1. Start by heating a heavy based casserole dish with a little olive oil, when very hot add the mince & cook until browned then remove the meat from the pan & keep to one side
  2. Add the onions with a little extra olive oil & pinch of salt & cook over a low heat until soft & translucent, add the spices & cook out for a further minute or two
  3. Next add the tomato puree, chopped tomatoes & red wine then simmer for a few minutes to reduce before adding the mince beef & stock, thicken with a little corn flour then cook covered over a gentle heat for 30 minutes
  4. Add the kidney beans & diced pepper & simmer for another 15 minutes uncovered, the sauce should be rich & glossy, check seasoning adding a little salt if required & finish with a small piece of dark chocolate.


Serve with lots of freshly cooked long grain rice, sour cream, freshly chopped coriander, mature Cheddar & sliced red chilli for extra heat.