Updated 30 September 2026
Stewing steak and braising steak both sit on the butcher's counter, both need slow cooking, and both end up in stews and pies. So what's the difference? In short, it's the cut, the size of the pieces and how much liquid they are cooked in. This guide explains what stewing steak and braising steak are, which cuts they come from, and how to cook them so they come out meltingly tender every time.
What is stewing steak?
Stewing steak (also sold as stewing beef or beef stewing steak) is beef from hard-working muscles, usually the shin, neck, clod or leg, cut into chunks. These muscles are full of connective tissue (collagen). Cooked quickly, they are tough and chewy. Cooked slowly in plenty of liquid, the collagen melts into gelatin, the meat becomes tender and the gravy turns rich and glossy.
Stewing steak is usually the cheapest beef on the counter, and it needs the longest cooking: often 2½–3 hours or more.
What is braising steak?
Braising steak is cut from muscles that are still hard-working but a little more tender, most often the chuck and blade from the shoulder. It is usually sold as whole slices rather than chunks. Braising means cooking slowly in a small amount of liquid, often in a covered dish in the oven, so the meat partly steams and partly simmers.
Braising steak cooks a little faster than stewing steak (usually 2–2½ hours) and holds its shape well, so it can be served as whole steaks with gravy, or diced for pies and stews. Our Braising Steaks 5x 100g (£9.99) come as whole pieces you can leave whole or chop to the size you want, and they are aged for flavour.
Stewing steak vs braising steak at a glance
| Stewing steak | Braising steak | |
|---|---|---|
| Typical cuts | Shin, neck, clod, leg | Chuck, blade |
| Usually sold | Diced chunks | Whole slices |
| Cooking method | Simmered, covered in liquid | Slow-cooked in a little liquid, covered |
| Typical time | 2½–3½ hours | 2–2½ hours |
| Best for | Stews, casseroles, curries | Braised steak and gravy, pies, stews |
| Texture | Very soft, falls apart | Tender, holds its shape |
Can you use braising steak instead of stewing steak?
Yes. Braising steak is an excellent stewing steak. Dice it into 3–4cm chunks, brown it, and stew it as normal; it may be ready 20–30 minutes sooner. The reverse isn't quite so good: stewing steak doesn't make a neat whole braised steak.
If you want lean chunks ready to go, Extra Lean Diced Beef 400g (£8.99) is trimmed of extra fat and ready for the slow cooker. Because it is leaner, it benefits from a gentle simmer and plenty of liquid; don't boil it hard.
How to cook stewing steak
- Dry and season the meat, then toss it in a spoonful of seasoned flour.
- Brown it in batches in a hot casserole with a little oil. Don't crowd the pan, or the beef will steam rather than brown.
- Soften the veg: onions, carrots and celery in the same pan.
- Deglaze with a splash of red wine, ale or stock, scraping up the brown bits.
- Cover with liquid: add stock to just cover the meat, plus a bay leaf and thyme.
- Cook low and slow: simmer gently on the hob or in the oven at 150–160°C (130–140°C fan) for 2½–3 hours, until a piece breaks apart with a spoon.
How to cook braising steak
Brown the whole steaks well on both sides. Lay them in a dish on a bed of sliced onions, pour over stock to come about halfway up the meat, cover tightly and cook at 150°C (130°C fan, gas 2) for 2–2½ hours. Our full guide is how to cook braising steak, and for a Sunday-best version, try braising steak casserole with mash.
Slow cooker times
Both stewing and braising steak are made for the slow cooker. Brown the meat first for flavour, then cook for 7–8 hours on low or 4–5 hours on high. Use a little less liquid than on the hob, as the slow cooker loses very little to evaporation. See our slow cooker beef stew.
Why is my stewing steak tough?
Almost always because it hasn't been cooked long enough. Tough cuts get tougher before they get tender, as the muscle fibres tighten before the collagen melts. Give it another 30–45 minutes and check again. Boiling rather than simmering can also make it stringy, so keep the heat low.
What to make with stewing and braising steak
- Beef stew with dumplings: see beef stew with dumplings.
- Beef and ale pie or steak and kidney pie.
- Beef cobbler.
- Beef bourguignon or a beef madras.
- More ideas in our diced beef recipes.
Browse braising steak, stewing beef and all beef.
Stewing steak FAQs
Is stewing steak the same as braising steak?
Not quite. Both are slow-cooking cuts, but stewing steak usually comes from tougher muscles such as shin and neck and is sold diced, while braising steak is from the chuck or blade and is usually sold in slices.
How long does stewing steak take to cook?
Usually 2½–3½ hours at a gentle simmer or in a 150–160°C oven, or 7–8 hours on low in a slow cooker.
Can I use braising steak for a stew?
Yes. Dice it into chunks. It makes an excellent stew and may be tender a little sooner than stewing steak.
Do you need to brown stewing steak first?
It isn't essential, but browning adds a lot of flavour and colour to the finished stew.
What is the best cut for beef stew?
Chuck, blade and shin are the classics, because their connective tissue melts into a rich gravy over a long cook.