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Grid Iron Meat

High‑Fibre Chuck Steak, Barley & Bean Stew

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.

INGREDIENTS
  • 1 kg chuck steak, cut into large chunks
  • 2 tbsp olive oil
  • 2 onions, diced
  • 3 carrots, sliced
  • 2 celery sticks, chopped
  • 3 garlic cloves, finely chopped
  • 400 g tin chopped tomatoes
  • 500 ml good beef stock
  • 150 g pearl barley
  • 200 g cannellini beans, drained
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper
  • Handful fresh parsley, chopped (to finish)
METHOD

  1. Heat the olive oil in a large casserole over medium‑high heat.
  2. Season the beef generously with salt and pepper and brown it in batches until well coloured. Remove and set aside.
  3. In the same pan add the onions, carrots and celery. Cook for about 8 minutes until beginning to soften.
  4. Add the garlic and cook for another minute.
  5. Return the beef to the pan and add the chopped tomatoes, beef stock, bay leaves, thyme and rosemary.
  6. Stir in the pearl barley and bring everything to a gentle simmer.
  7. Cover and cook on a low heat for about 1½–2 hours until the beef is tender and the barley is soft.
  8. Stir in the cannellini beans for the final 10 minutes of cooking.
  9. Taste and adjust seasoning, then finish with chopped parsley before serving.

Multi‑Cooker Option (Ninja Foodi / Air Fryer)

  1. Use the Sear/Sauté setting with olive oil to brown the beef in batches. Remove and set aside.
  2. Add the onions, carrots and celery and cook for 6–8 minutes until softened.
  3. Add the garlic and cook briefly.
  4. Return the beef to the pot and add tomatoes, stock, herbs and pearl barley.
  5. Pressure cook on High for 35 minutes.
  6. Quick release, then stir in the cannellini beans.
  7. Use Sear/Sauté for 5–10 minutes if you want the stew slightly thicker.

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Shop for Ingredients

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.

£10.95

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Sides

  • Butter‑braised cabbage with a splash of cider vinegar to cut through the richness.
  • Wholemeal sourdough bread for soaking up the barley‑thickened broth.
  • Roasted root vegetables such as parsnips and swede with olive oil and thyme.
  • Simple kale with garlic and olive oil, wilted quickly in a hot pan.
  • Creamed cavolo nero finished with a little Parmesan.
  • Sharp pickled red cabbage to provide acidity alongside the rich stew.

Matches

  • Thyme
  • Bay
  • Rosemary
  • Smoked paprika
  • Anchovy
  • Tomato
  • Mustard
  • Red wine
  • Mushrooms
  • Root vegetables

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Preparation Time: About 20 minutes for chopping vegetables and browning the beef.
Cooking Time: Approximately 1½–2 hours in a casserole, or about 45 minutes using the pressure cooker method.

Hot Tips

  • Browning the beef properly is essential; colour means flavour. Try searing the chuck steak in a piece and then dicing after!
  • Pearl barley thickens the stew naturally as it cooks, so avoid adding flour.
  • The stew improves overnight and reheats beautifully the following day.
  • If the stew becomes too thick, simply loosen with a little hot beef stock.

Pairings

Red Wine

  • Rioja Crianza – balanced oak and fruit that works well with slow‑braised beef.
  • Northern Rhône Syrah – peppery and savoury, excellent with herbs and barley.
  • Bordeaux (Right Bank Merlot blend) – soft tannins and depth suit the stew.
  • Malbec – rich dark fruit that stands up to the hearty flavours.

White Wine

  • Oaked Chardonnay – enough body to match the richness of the dish.
  • White Rhône blend – herbal and textured, echoing the stew’s aromatics.
  • Chenin Blanc (South African) – weighty with good acidity.

Beer & Cider

  • Traditional English bitter – balanced malt and gentle bitterness.
  • Oatmeal stout – smooth roasted character works beautifully with beef.
  • Dry farmhouse cider – cuts through the richness of the stew.
  • Brown ale – nutty notes echo the barley.

Non‑Alcoholic

  • Cloudy apple juice with a squeeze of lemon.
  • Alcohol‑free stout.
  • Sparkling water with rosemary and lemon peel.
  • Ginger beer served lightly chilled.

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