Braising Steak - Diced Beef

For proper comfort cooking, reach for diced chuck. This working-muscle cut is laced with connective tissue that melts as it cooks, turning your pot into tender beef with a naturally glossy sauce—no thickeners needed. We dice the chuck into even pieces so it browns well and braises evenly. Perfect for hearty stews, casseroles, steak and ale pies and slow-cooked curries. Give it a good sear, add aromatics and stock (or ale/red wine), then let the oven or slow cooker do the rest.

Why you’ll love it

• Classic braising cut that cooks meltingly tender

• Even dice for reliable browning and steady cooking

• Naturally rich sauce thanks to collagen and marrowy flavour

• Versatile: stews, casseroles, ragù, pies and curries

Cut details

• From the chuck/shoulder

• Supplied diced into chunky, braise-friendly pieces (size can vary)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Pat dry and season generously.

2. Brown in a hot pan with a little oil until well coloured.

3. Add onions, carrots, celery and garlic; deglaze with ale, red wine or stock.

4. Oven braise: 160°C (fan 140°C) 2½–3½ hours, covered, until fork-tender.

5. Slow cooker: Low 6–8 hours (or High 4–5 hours) until tender.

6. Pressure cooker: 35–55 mins at pressure; natural release.

7. Reduce the liquor to your liking and finish with fresh herbs.
   Food safety: Cook until piping hot and tender throughout. Cool leftovers quickly; reheat until steaming.

Serving ideas

• Beef & ale stew with buttery mash and greens

• Boeuf bourguignon with mushrooms and bacon

• Steak and ale pie under crisp puff pastry

• Slow-cooked curry with fluffy rice and naan

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

What’s the difference between diced chuck and generic stewing steak?
Chuck has more connective tissue, which breaks down to a richer, silkier sauce.

Do I need to trim it?
We trim for tidy pieces. Any remaining sinew softens during a long braise.

Should I coat it in flour before browning?
Optional. Flour helps thicken sauces, but you can thicken later by reducing the liquor.

Can I cook it from frozen?
Defrost in the fridge first for safe, even cooking.