Favourite Nicharee Farm Beef Recipes

Nicharee-Farm Chilli Beef by Jeana Baker

Serves 8


250g Nicharee Angus beef mince

1 T olive oil

1 medium onion (diced)

1 large carrot peeled and sliced

1 celery stalk chopped

2 cloves garlic finely chopped

1 bay leaf

300g dried beans (black, kidney, garbanzo or kidney)soaked overnight

1 500ml jar of tomato sauce

1 tsp dried basil

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1/4 tsp ground cayenne pepper

1 T sea salt and cracked black pepper


Drain the soaked beans and place in pan with plenty of cold water. Cook on medium high for 30minutes
Add a can of tomato sauce with 2 cans of water; bay leaf, chopped celery and carrot to the pan.
In a separate saucepan heat olive oil and garlic in a large casserole pan on medium heat. Add in onion and beef mince; cook till brown.
Stir in spices with salt and pepper and simmer for twohours or until the vegetables and beans are completely tender.
To serve, ladle the chilli into warmed bowls and top with grated cheddar cheese.

Optional: served in mini squash bowls.

Find a small-medium winter squash that will make a bowl once cut in half. Place cut squash face down on deep baking sheet with a 200ml of water; bake in oven at 150˚C for 1 hour or until squash is soft.  



Nicharee-Farm Angus Beef Curry Pumpkin Stew by Jeana Baker

Serves 10

300g Nicharee-Farm beef chuck roast cut into cubes

1 medium pumpkin, roasted

1 medium onion, chopped

2 stalks of celery, chopped

1 green or red bell pepper, chopped

3 cloves of garlic, minced

2 500ml jars tomato sauce

1 bay leaf

1 T olive oil

1 T curry

1T salt

1 tsp ginger

1 tsp basil

1 tsp oregano

1 tsp black pepper

Cut pumpkin in half and place face down into a roasting pan in 200ml water at 150˚for 45minutes.
Cut roast in to bite-sized cubes and set aside.
Add chopped onion, celery, peppers and minced garlic to olive oil into casserole pan.
Stir in roast cubes and brown the meat on medium heat.
Add tomato sauce, curry, bay leaf and seasonings to pan and cut roasted pumpkin into cubes to add to the pan.
Simmer on low heat for 1.5 hours or until meat and vegetables are tender.




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jeremy and Charley

 Nicharee Beef Bourguignon by Charley from Capetown
Diced beef
Red wine (enough to marinade all the diced beef - approximately 1 bottle)
500ml beef stock
1 tablespoon tomato paste
A few sprigs of fresh thyme, not chopped
1 whole onion, peeled and diced
4 carrots, sliced
1 packet (app. 8 slices) streaky bacon, sliced
4 tbsp corn flour (more if needed)
2 tablespoons of butter
1 packet of mushrooms, sliced in half (quarters if big)
4 cloves of garlic, crushed
2 tablespoons freshly chopped thyme
10 shallots, peeled
2 tablespoons sugar
Olive oil
Place your beef cubes in a large tupperware dish/container. In a jug, mix together your wine, tomato paste, and beef stock. Add this to your beef cubes, making sure the beef is completely covered. Add a few sprigs of fresh thyme to the container. Seal the container and leave to marinade overnight in the fridge. 
Heat up a large, deep frying pan.  Add one tablespoon of oil to cover the base of the pan. Add your diced onion and carrots, season with salt and pepper and fry until the onion is translucent. Once cooked, remove from heat and add to a bowl until needed later.
Return the pan to the heat and add one teaspoon of oil. Add your bacon to the pan and fry until slightly crispy, remove from the heat and add to the bowl of cooked onion and carrots. 
Remove your beef from the fridge. Take the beef cubes out and pat dry with a paper towel - do not squeeze the cubes! Once your beef cubes are patted dry, toss in corn flour until completely coated. Return your frying pan to the heat once again with 2 tablespoons of olive oil. 
Sear your beef cubes on all sides, you may have to do this in batches. Once the beef is seared, remove from the heat and place in a separate bowl. 
Add butter to your frying pan, and add the mushrooms and crushed garlic. Brown for about 2 - 3 minutes, and season with salt and pepper. Add your fried carrots, onions, bacon and beef. Use the liquid marinade to cover the stew, leaving behind one cup. Bring to a simmer and reduce heat low, add the chopped thyme, give one stir and cover until later. In a separate sauce pan, add the remaining cup of liquid and add the peeled shallots. Bring the liquid to a boil and then reduce the heat low, add 2 tablespoons of sugar and leave to simmer for approximately 30 - 40 minutes until the shallots are tender and the liquid is reduced. 
Check on the beef every 15 minutes, making sure it is not overcooked. If the beef is cooked to your liking, turn off the heat and reheat when the shallots are done, otherwise it should be done at the same time as the shallots. 
Serve with baby potatoes.

불고기 (Bul go gi) from Shin Jihye and Byeon Jay

•slices beef
•spring onion

•soy sauce
•garlic (sliced or chopped)
•sesame oil( you can skip)

1. Cut all the veggies.
2. Marinate beef, onion, mushrooms' spring onion with sauce(soy sauce, sugar, pepper, garlic) for 30min
3. Put some oil and stir fry them .