Stewing Steak, Diced (450g)

£4.89
(£1.09 per 100g)

High welfare stewing steak comes from the chuck, blade, shoulder, neck, shin or leg. Transform into meltingly tender meat, slow cook in a casserole. Add a splash of wine, stock, veg and herbs, then simmer slowly.

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Producer

Our high welfare beef comes from a handful of Yorkshire and Peak District farms, who love their cattle. Richard Gill, for example, at Nether Rod Knowle Farm, is the third generation in his family to farm there. Richard’s cows live longer, are better on their feet and turn the omega-rich grass they eat into fantastic meat. Richard knows a thing or two about meat. “I was a guest on There’s No Taste Like Home, cooking up Great Grandma Jessie’s Sunday roast”. Definitely the roast with the most.

Storage & prep

Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear. Stewing steak will need slow, gentle cooking for around 3 hours to tenderise it, either in the oven or on the hob. All you need to do is add liquid (such as some red wine) and a few vegetables (onions, carrots, celery, for example). Then, put a tight -fitting lid on the pot so that no steam escapes. You’ll end up with a deliciously savoury stew containing melt-in-the-mouth meat! Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Stewing Steak, Diced (450g)

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