The beef farmers of Challow Hill

Challow Hill farm produces award winning beef

Lucy Blackwell is the fifth generation of her family to farm at Challow Hill Farm near Wantage.

Her grandparents and her mother Lin are active in the farm, managing the pedigree herd of 300 Dexter cattle.

The breed is all black and relatively small compared with traditional Herefords or the continental breeds.

The cattle graze on fresh farm pastures with supplements of home-grown maize and beans in the winter and are used to produce beef.

Each carcass is hung for 21 days, before being cut into joints, steaks and meat for casseroles and stews.

Lin and Lucy were delighted to be recognised for their quality standards of livestock management when they were runners-up in the Livestock Farmer of the Year award from Oxfordshire County Council's Trading Standards.

The award encourages good farming practice and promotes the work of animal health and farming standards.

"We are proud of rearing our own pedigree cattle. They have a good stress-free life here," says Lucy. "We also have a few sheep and pigs, and keep chickens for eggs."

Looking after all these animals means that Lucy and her family are busy all the year round. "It's a great life for people who like being outdoors and working with animals," says Lucy. "You've got to not mind the rain and frost in winter!"

The 250 acre farm also grows wheat, barley and beans which are sold for animal feed. The straw is used for cattle bedding during the winter.

Challow Hill Meats will be among the stall holders at Abingdon Farmers' Market on Friday 20 November from 08.30 to 13.30 in the Market Place.

Recipe for Beef and Mushroom Casserole with Power Station ale from Appleford Brewery

Ingredients

900g / 2lb beef - topside cut into thin strips, or stewing steak into cubes (dust with seasoned flour if you want a thicker sauce)

1 tblsp rapeseed or sunflower oil

2 medium onions, chopped small

4 rashers of streaky bacon, chopped small

300g / 1lb mushrooms, sliced or chopped

4 large carrots, chopped

275ml / ½ pt strong ale

275ml/ ½ pt beef stock

fresh or dried herbs: parsley and thyme chopped, bay leaf

salt and freshly ground black pepper

Method

Heat the oil and fry the bacon for 2 minutes, then add the onion and cook until golden.

Transfer to a casserole dish. In the remaining oil seal the beef quickly, small amounts at a time, to get brown all over.

Add the beef to the casserole dish.

Now add to the casserole the ale and stock, carrots, herbs and seasoning. Cover and cook in the oven for 1.5 hrs at 180C or Gas 4.

Remove and stir in the chopped mushrooms, then return to the oven for 20 minutes.

Serve with boiled potatoes and Savoy cabbage or curly kale.

This is a good dish to make one day and heat up to enjoy the following day; it also freezes well.