Hereford Beef Damson Pots

A wonderful concoction using these rich and luscious flavours; damsons, wine and star anise – yum.

Serves: 4-6 People

Oven temperature: Gas mark 4-5, 180°C, 350°F
Time to cook: Approx. 1 1⁄2 -2 hours


  • 450g (1lb) Lean braising steak, cubed
  • 15ml (1tbsp) Flour
  • 30ml (2tbsp) Oil
  • 1 stick celery, sliced into chunks
  • 1 Onion, peeled and chopped
  • 2 Garlic cloves, finely chopped
  • 2 Parsnips, peeled and cut into long wedges
  • 2 Star anise (optional)
  • 10 Green peppercorns (optional)
  • 600ml (1pt) Damson/red wine
  • 30ml (2tbsp) Damson jam
  • 12-15 fresh damsons (stoned) or 8 red plums (stoned and halved)


  • First, toss the steak in the seasoned flour. Heat the oil in a large frying pan, add the meat and brown.
  • Add the celery, onion, garlic cloves and parsnips, and cook for 1-2 minutes.
  • Add the star anise and peppercorns (if using).
  • Mix in damson/red wine and damson jam, and pour over the vegetables. Season, bring to the boil.
  • Transfer to an ovenproof casserole and cook for 1 1⁄2 hours until meat is tender.
  • 30 minutes before end of cooking time stir in fresh damsons or plums. Remove star anise before serving.
  • Serve with rustic brown bread to mop up the lovely juices and a bowl of seasonal vegetables.