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Grid Iron Meat

Hearty Beef Stew with Carrots & Peas

This hearty beef stew is the epitome of comfort food, showcasing tender diced braising steak simmered slowly with root vegetables in a rich gravy. Perfect for a Sunday supper or a warming midweek meal, it delivers depth of flavour and a wholesome finish.

INGREDIENTS
  • 800g diced braising steak
  • 2 tbsp plain flour
  • 2 tbsp vegetable oil or beef dripping
  • 2 medium onions, chopped
  • 3 garlic cloves, finely chopped
  • 3 carrots, sliced into rounds
  • 2 sticks celery, diced
  • 2 tbsp tomato purée
  • 250ml red wine
  • 750ml beef stock
  • 2 bay leaves
  • 1 tsp dried thyme (or a few sprigs fresh)
  • 2 tsp Worcestershire sauce
  • 150g frozen peas
  • Sea salt and black pepper
  • Fresh parsley, to garnish
METHOD

  1. Preheat the oven to 160°C fan (180°C conventional).
  2. Pat the braising steak dry, season with salt and pepper, and toss lightly in flour.
  3. Heat the oil or dripping in a large, heavy casserole dish. Brown the beef in batches until well-seared, then remove and set aside.
  4. In the same pot, add onions, celery and carrots, cooking for 5–6 minutes until softened. Stir in the garlic.
  5. Add the tomato purée and cook for 2 minutes to deepen the flavour.
  6. Pour in the red wine and let it bubble for 3–4 minutes, scraping up any caramelised bits from the base.
  7. Return the beef to the pot, add stock, bay leaves, thyme and Worcestershire sauce. Bring to a simmer.
  8. Cover and transfer to the oven for 2½–3 hours, until the beef is meltingly tender.
  9. Stir through the peas for the final 5 minutes of cooking. Adjust seasoning to taste.
  10. Garnish with fresh parsley and serve piping hot.

Multi-Cooker Option (Ninja Foodi / Pressure Cooker)

  • Use Sear/Sauté to brown the beef and soften vegetables.
  • Add all liquids and seasonings, then cook on Pressure Cook (High) for 35 minutes.
  • Allow natural release, stir in peas, and heat on Sear/Sauté for 3 minutes before serving.

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Native breed beef braising steak – thick-cut chuck steak

Native Breed Beef – Braising (Chuck) Steak – 1kg

Thick-Cut Native Breed Beef for Slow Cooking

Our 1kg pack of Native Breed Beef Braising Steak is cut from the chuck/shoulder and supplied as one or two thick slices. It has deep beef flavour and connective tissue that softens during long, gentle cooking.

Ideal for braised steak and onions, casseroles, stews, bourguignon and steak-and-ale dishes. Brown it well first, then cook slowly with liquid until the meat is fork-tender.

£18.80

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Diced British native breed beef braising steak, 500g

Native Breed Beef Diced Braising Steak – 500g

Diced native-breed beef braising steak, prepared in a 500g pack for slow-cooked dishes with deep beef flavour.

Cut from well-worked muscles with natural fat and connective tissue, it becomes tender and richly flavoured when cooked gently over time. Ideal for stews, casseroles, pies and slow cookers.

Original price was: £10.95.Current price is: £9.95.

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Sides:

  • Creamy mashed potatoes, whipped with butter and a splash of cream.
  • Buttered seasonal greens such as savoy cabbage or tenderstem broccoli.
  • Yorkshire puddings for soaking up the gravy.
  • A root vegetable mash (parsnip, swede, carrot) for added sweetness.
  • Warm crusty bread for mopping the dish clean.
  • Cauliflower cheese for a richer, indulgent touch.

Matches:

  • Herbs: rosemary, thyme, bay leaf, parsley
  • Flavour boosters: Worcestershire sauce, mustard, balsamic vinegar
  • Grains: pearl barley, farro, couscous
  • Sauces: horseradish cream, redcurrant jelly, or a dollop of Dijon mustard

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Preparation Time: 20 minutes
Cooking Time: 2½–3 hours (oven) or 40 minutes (multi-cooker)

Hot Tips

  • Brown the beef in small batches to avoid it steaming and losing flavour.
  • For an even richer sauce, stir in a knob of butter at the end of cooking.
  • If you prefer a thicker stew, mix 1 tbsp cornflour with cold water and stir it in during the last 10 minutes.
  • Leftovers taste even better the next day and can be frozen for up to 3 months.

Pairings

Red Wine:

  • Malbec – ripe and velvety, matches the richness of the stew.
  • Côtes du Rhône – spicy and warming, excellent with beef.
  • Rioja Reserva – earthy with oak notes, complements the depth of slow-braised meat.

White Wine:

  • Chardonnay (oaked) – buttery, full-bodied, cuts through the richness.
  • Viognier – aromatic and textured, pairing well with the vegetables.
  • Chenin Blanc – balanced acidity, refreshing with hearty dishes.

Beer & Cider:

  • A rich porter or stout – roasted malt flavours enhance the beef.
  • Traditional English bitter – nutty and balanced.
  • Medium dry cider – crisp fruitiness lifts the richness.

Non-Alcoholic:

  • Sparkling elderflower pressé – light and floral.
  • A spiced apple juice – gently warmed with cinnamon.
  • Alcohol-free stout – roasted notes without the alcohol.

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