Cut from the chuck, our Stewing Steak is perfect for long, slow cooking, as well as in curries, stir-fries, and pies, boasting deep flavour and meltingly tender texture as the meat cooks on low heats. Sourced exclusively from Isle of Wight free-ranging beef herds reared on luscious pastures, this cut reflects the quality of our Isle of Wight beef and makes for hearty and wholesome dishes all year round.
These generous pieces of diced beef steak are cut from the chuck of the beast, which is the neck and shoulders of the animal. The meat here is typically tougher than the prime cuts, but the generous marbling and connective tissue break down upon slow cooking to offer melting tenderness in the pot.
A must for slow cooking with our prime grass-fed beef coming into its own.
To slow cook, lightly fry the Stewing Steak before adding in a pre-prepared mirepoix of chopped onion, carrot, and celeriac, continuing to lightly fry, then adding in half a bottle of red wine or a favourite ale, as well as beef stock, and cooking long and slow. Serve with creamy mashed potato, seasonal vegetables, and English grain mustard.