Crowhill's Stewing steak is taken from the Shoulder of Beef and is fully table trimmed by hand. Excess fat is removed so you only receive lean cubes of Beef, ideal for Casserole, Pies, Stews or slow cook Curries.
*Cooking Times are a guidline only

Recipe Suggestion:

 Beef Bourguignon
  • 1.5kg/ 3lb Stewing steak 
  • 3 tablespoon olive oil
  • 1 large carrot, peeled and cut into chunks
  • 1 large cooking onion, peeled and cut into chunks
  • 2 sticks of celery, rough chopped
  • 2 bottles of red wine
  • 2 sprigs of fresh thyme
  • 1 head garlic cut in half horizontally 
  • 4 bay leaves
  • 50grm/ 2oz unsalted butter 
  • 225grm/ 8oz smoked bacon piece or pancetta
  • 450grm/ 1lb shallots, peeled
  • 2 tablespoons plain flour
  • 375grm/ 12oz mushrooms 
  • 290ml/ 1 pint fresh beef stock
  • 5 talespoons brandy 
  • Freshly chopped parsley
Cooking Method
  1. Heat 1 tablespoon of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes.
  2. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.
  3. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge over night to marinade. 
  4. Preheat the oven tot 150ºC/ Gas mark 2. Drain the beef from the marinade into a colander over a bowl. Reserve the marinade and set aside. 
  5. Heat 25grm/ 1oz of butter and 1 tablespoon of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add shallots and transfer to a large casserole dish.
  6. Heat 1 tablespoon of oil in a large frying pan. Pat dry your cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides.
  7. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole.
  8.  Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
  9. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.
  10. Bring to the boil and cover and place in the oven for 3- 3 half hours or until the beef is very tender. 
  11. Half way through cooking heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add brandy and cook for a few more minutes.
  12. Add the mushrooms to the casserole dish, stir in and return tot he oven for the remaining cooking time. 
  13. Serve with new potatoes and your favourite vegetables. 
Crowhill Quality Butchers - Quality is not just our middle name