Stewing Beef

Stewing beef is the casserole cut: extra lean diced, braising steak, chuck, brisket and short ribs. The stuff that wants a long oven, not a hot pan.

If you're cooking in a pot, see slow cooker meat and diced beef. Joints for the oven sit in beef joints and Sunday roast, with more beef in beef.

Stewing beef steak and braising cuts

Stewing beef steak comes from the hard-working muscles (chuck, shin and brisket) that turn meltingly tender after a long, gentle cook. Pick Braising Steaks 5x 100g for whole steaks in gravy, Extra Lean Diced Beef 400g for stews and pies, Beef Chuck 1.5kg to dice yourself or braise whole, and Short Beef Ribs for a slow-cooker showstopper.

How long do I cook stewing beef?

Brown the beef in batches, add onions, stock and a splash of red wine, then simmer gently with the lid on, or cook at 150°C (130°C fan), for 2-2½ hours, until it breaks apart with a spoon. In a slow cooker, allow 7-8 hours on low.

UK delivery from our Cornwall butcher: weekday delivery is free over £85 (£6.95 under), with no minimum order.