Find Beef recipes online.

  • Honey Mustard Beef Sausage Bake Recipe

    This simple and quick beef sausage bake recipe is a perfect midweek meal, as the entire thing can be cooked in one pan.  Hearty beef sausages are combined with an abundance of sweet vegetables, but what really brings this dish together is the sweet, sour and hot mustard and honey dressing. Colourful and flavourful, this is sure to be a dinner time hit!

    beef sausage bake finished

    • 1 pack of home butchers traditional sausages
    • Half a butternut squash, cut into 2cm chunks
    • 3 large carrots, peeled and cut into 2cm chunks
    • 1 sweet potato, peeled and cut into 2cm chunks
    • 2 red onions, quartered
    • 1 large clove of garlic
    • 1 tsp of fennel seeds
    • 1tsp dried oregano
    • 2tbsp coarse grain mustard
    • 2tbsp balsamic vinegar
    • 2tbsp runny honey
    • 2tbsp cold pressed rapeseed oil
    • Salt and pepper, to taste.



    Preheat the oven to 180°C/ gas mark 4
    In a baking tray or roasting dish, combine the chunks of hard vegetables (squash, carrots and sweet potato). Add a little oil, enough to cover the vegetables, before cooking them in the preheated oven for half an hour, turning halfway through.
    Add the quartered onions, and continue to cook for a further 20 minutes, turning the vegetables halfway through.
    While the veggies are having their second blast in the oven, you can make the dressing for the bake. In a pestle and mortar, first grind up the fennel seeds, before adding the garlic and pounding to a paste. Add the oregano, mustard, honey and oil and seasoning with salt and pepper. This is a rough guide, so make sure you taste your dressing and adjust it to suit you!
    After 20 minutes, add your home butchers beef sausages and coat the sausages and veggies in the honey and mustard dressing. Put the entire bake back into the oven for a further half an hour, until the sausages are cooked through and all of the vegetables are soft.
    Serve with a peppery rocket side salad and some crusty bread

    roasting vegetables beef bake Vegetables ready for roasting
    making dressing This may look like lots of chilli but I like it hot! Adjust to suit your taste
    beef sausage bake ready to eat No one is trying to say this is a portion but....
  • Irish Beef Stew Recipe

    There may look like a fair amount of ingredients, but this warming hearty Irish beef stew recipe will easily feed eight people. The quality of our Home Butchers stewing beef, plus little additions like star anise only add to the flavour, and make this beef and Guinness stew recipe stand out from the crowd. The champ is made with baked potatoes, rather than boiled, which means the mash will taste incredibly creamy. And no peeling spuds!

    beef stew with dumplings and champ

    What you need:

    For the beef stew

    • 1 large pack of Home Butchers stewing steak pieces
    • 2 tbsp rapeseed oil
    • 2 tbsp plain flour
    • 3 large red onions, cut into quarters
    • 4 - 6 carrots, cut into large chunks (about 2”)
    • 500 mls Guinness
    • 2 tbsp tomato purée
    • 1 pint good quality beef stock
    • 500 g mushrooms
    • 4 tbsp balsamic vinegar
    • 2 sprigs of fresh rosemary and thyme
    • Salt and pepper

    For the herby dumplings

    • 200g self raising flour
    • 100g suet
    • salt and pepper
    • 4 tablespoons of fresh chopped herbs (can use rosemary, thyme, parsley, chives or sage)
    • Cold water

    For the champ

    • 1.5kg floury potatoes, such as Maris Piper
    • 200g spring onions
    • 400ml milk
    • large knob butter
    • Salt and Pepper


    How to Make Beef Stew, Dumplings and Champ.


    Preheat your oven to 200°C/Gas Mark 6. Heat the oil in a large, wide casserole dish on the hob.

    Dredge the beef in the flour, before browning it well in four batches. Browning in batches will help to ensure that the meat develops a strong colour and crust, instead of stewing in its own juices.

    Remove the meat from the pan and brown the onion pieces slightly, trying not to break them up too much. Remove these from the pan and set aside.

    Add the beef back into the casserole dish, along with the carrots and tomato purée. Turn the heat down to low, before adding the Guinness, then top up with beef stock until the meat is covered. Put the lid on and leave this to cook for about an hour, checking occasionally.

    In the meantime, arrange the potatoes over 2 baking trays and put them in the preheated oven, checking occasionally. They will take between 1 ½ and 2 hours to bake.

    After your stew has been cooking for an hour, add the balsamic vinegar, herbs, browned onion pieces, mushrooms and star anise. If it looks a little dry top it up with more stock and put it back on the hob for another 1 ½ hours, or until the meat is completely tender.

    When the potatoes have finished baking in the oven, and are cooked and soft all the way through, take them out of the oven  and leave to cool.

    In a large pan, melt a knob of butter over a low heat. Add the milk and chopped spring onions, then begin scooping the flesh of the potatoes out into the pan. Mash the potatoes thoroughly, season well, and set aside until needed.

    About 30 minutes before you are ready to serve, make the dumplings by combining all the dry ingredients into a large bowl. Add enough cold water to make a firm but sticky dough. Divide the mixture into 16 or so portions, and place them onto the stew. Put the lid back on and cook for 20 - 25 minutes.

    Serve your amazing, rich Irish beef stew and dumplings with the champ and plenty of green vegetables.

    stew close up

  • Seriously Incredible Beef Burger Recipe

    We mean it when we say this is a seriously incredible beef burger recipe! The best thing about making burgers at home is that they are fully customisable. The recipe below is how we like to eat ours. The burgers themselves are really simple, to let the flavour and quality of the steak mince shine, but we don’t half go to town on the garnishes!  Serves 4

    Cooking Burgers Using top quality HomeButchers mince make these burgers really special.


    For the Burgers

    • 500g HomeButchers steak mince
    • 1 egg
    • ½ tsp chilli flakes
    • plenty of salt and pepper
    • 1 tbsp Worcestershire sauce

    To Garnish

    • 4 brioche buns, sliced
    • 4 chunky slices of red onion
    • 4 chunky slices of tomato
    • 4 slices of strong cheddar
    • some pickled gherkins or jalapeños
    • Sweet Mustard and tomato ketchup


    1. In a large bowl, combine all of the ingredients for the burgers and season really well. Mix with your hands to ensure all the ingredients are well combined.
    2. Next, divide the mince into equal portions. You can either make 4 fat burger patties, or 8 thin wide patties and double up, depending on how you prefer your burgers.
    3. Place your burger patties on a grill pan and cook under a high grill. For thick patties, you will need 6 - 9 minutes on either side, depending on how well done you like your burgers. For thin patties, they will only need 3 - 4.
    4. On the hob, heat up a griddle pan and griddle the onion pieces till they have char marks and have softened slightly.
    5. While the onions are cooking, add your cheese slices to the burger patties and put them back under the grill. If you are using jalapeños, I like to add these to the cheese before it grills, so the cheese bubbles up and engulfs the jalapeños
    6. Next toast the inner side of the brioche buns . Slather the top half with ketchup and the bottom half with sweet mustard.
    7. As soon as the patties have cooked, build your burgers. Stack up the gherkins, then the burger patties with cheese, then the onions and tomatoes.
    8. Stick your face in it!
    Cooked Burger Add some spicy jalapeños if you like a kick!

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