Now in our Bulk-Buy 3KG

We take our diced stewing steak from the chuck of the beef carcass. This is a cut found in the animal's shoulder so it has an open-grained texture, great depth of flavour and a delicate marbling of fat. Coming from a hard-working muscle, stewing steak rewards long, slow cooking with melt-in-the-mouth tenderness and succulent meat that flakes under the fork.

Stewing diced beef 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 olive oil) 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.

*Suitable for home freezing.