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Stewing beef is great for slow-cooking and stews. Braising using a small amount of liquid is the best method for cooking stewing beef. Braising can be done on your stovetop, in a slow cooker or in the oven, depending on your recipe. Before you start preparing the beef, be sure to pat it dry with paper towels. This helps it brown more evenly. If your recipe calls for a spice rub or seasoning mix, now's the time to sprinkle it on. Salt and pepper works great, too. It will result in tender beef that melts in your mouth.

COOKING TIP

When slow cooking, you’ll be tempted to lift the lid on the pot, but it’s important to avoid this, as it releases valuable heat and moisture and can significantly increase the cooking time.

Nutrition

Nutritional Facts

Amount per 100g

Calories (kcal)

217 Fat (g)

16 Saturates (g)

7 Salt (g)

0 Protein (g)

19 Allergens

100% Beef.

Storage Instructions

Your meat will arrive frozen, see pack for shelf life, each cut of meat is labelled with a use by date.

When your meat arrives simply pop it into your freezer.

When you have selected what meat you would like to eat for the day, thaw items by leaving them on the bottom shelf in your fridge on a plate covered overnight before cooking. Once thawed leave to stand for 20 minutes at room temperature before cooking.

Remember once thawed use within 2 days.

For more information on how to store our meats, click here.