Collagen is one of those quietly important elements in good food. It’s abundant in traditional, working cuts of meat, and when treated with a little patience, it transforms tough, sinewy joints into dishes of real depth and comfort. Long before supplements and powders, collagen was simply part of everyday cooking — stews, broths, slow roasts and braises built around time rather than speed.
A deeply satisfying slow‑cooked stew built around rich chuck steak, nutty pearl barley and fibre‑rich vegetables. The barley thickens the broth naturally while beans and root vegetables make the dish hearty and nourishing.
