Tips from the Butcher

"Whatever you do, don't just add raw meat to broth and expect it to make a stew. Also, when browning, don't stop at lightly browning the cubes. Searing the meat is an essential step for making a great beef stew. This is where the stew really starts to build its deep, rich flavour."

Diced, Stewing Steak

This Dry aged, beef cut has a unique taste and is perfect for a slow cooking, ideal for a cold winters day.

About our Beef

  • British
  • Located from the hindquarterand forequrter
  • Fully trimmed
  • Ideal for braising
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