Organic grass-fed beef may be more expensive when compared to conventional beef, because it is considered a premium product, due to the higher cost of production associated with grass-fed and organic farming practices. I often advise my clients to switch to eating organic animal products (as well as vegetables), which I realise can be more expensive, BUT I also suggest that they eat less red meat or at least cut down their consumption to 2-3 times a week, which usually helps to reduce the weekly shopping bill, especially if they’re going to lower their alcohol intake and other processed foods at the same time. What this all means is that it’s worth paying this premium for its environmental sustainability and animal welfare.
In addition, organic grass-fed beef offers health benefits, including nutritional advantages, because it is rich in essential vitamin B12, iron and other vitamins and minerals, as well as being a high-quality protein that contains healthy fats, due to its better ratio of omega-3s, monounsaturated fat and conjugated linoleic acid compared to conventional grain-fed beef, which offer potential cardiovascular benefits.
Organic grass-fed beef is also known for its rich and distinct flavor. The meat from grass-fed cattle, raised in ideal conditions and fed a natural diet, offers a more pleasant taste when compared to conventional beef.
By opting for organic grass-fed minced beef, which is easier on your purse than other more expensive cuts, with this recipe you can enjoy the nutritional benefits, support sustainable and more environmentally friendly agricultural practices, as well as stay within a budget to feed your family a delicious and nutritious meal.
Grass-Fed Beef and Vegetable Hash
– 450g organic grass-fed minced beef
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 cups of mixed vegetables — such as organic carrots, sweet red peppers and courgettes
– 1 teaspoon Himalayan or Celtic Sea salt
– 1/2 teaspoon black pepper
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– Cooked quinoa, for serving
1. In a large frying pan, cook the ground beef over a medium heat until browned. Remove any excess fat.
2. Add the chopped onion and garlic, then cook until softened.
3. Stir in the mixed vegetables and cook until they begin to soften.
4. Season with the salt, black pepper, paprika and dried thyme. Stir well to combine.
5. Cover and let it simmer for 10-15 minutes, or until all the vegetables are tender.
6. Serve the beef and vegetable mixture over the cooked quinoa.
I hope you enjoy this recipe as much as me and my family do!
Love, Gaynor x