Our recipe for March is a wonderful collaboration between Ballydavey Dexter Cattle and the wonderful chef Gareth Hunter
Just look at the consistency of that stew in the video amazing

Dexter steak pieces
250g smoked bacon (blanched)
1 medium onion (diced)
1 medium leek ( diced)
2 medium carrots ( peeled & diced)
250g sweet potato ( peeled & diced)
150g turnip (Peeled & diced)
1 tsp cumin powder
1 tsp coriander powder
2 tsp thyme (fresh finely chopped)
1 tsp rosemary (fresh finely chopped)
1/2 cup plain flour
125ml red wine
250ml Guinness
1.5 litre beef stock

1)In a bowl mix the steak pieces with the flour, cumin, coriander and season well with salt and cracked black pepper
2) Heat a tbsp of veg oil in a deep pan and seal the steak pieces all over. Add in your blanched smoked bacon and mix well
3)When all meat is sealed add in your red wine, Guinness, thyme and rosemary and reduce by half
4) Add in all veg and stock and bring to boil. Reduce heat to a low simmer and cover
5) Let cook for 2-3-hours on low heat until steak have softened and is tender. Taste and season with soy sauce and Worcester sauce to flavour.
6) ( if required you can use a tbsp of cornflour and water to help thicken)
*If cooking in slow cooker cook on high for 3-4 hours then turn down to low and let sit for a further hour before serving