Stewing Steak. Lean meat from the shoulder of the carcase, perfect for a homely casserole.

“Homely, rustic, a traditional brown stew always reminds me of my childhood. The kitchen filled with the smells of beef browning in the pan and the frying off of that holy trinity of stewing vegetables, onion carrot and turnip. Sauteed vegetables were not in our cookery vocabulary at that time. Onions were fried or maybe just sweated. Cubes of beef were tossed in seasoned flour and browned in butter or more usually in beef dripping. Beef stock was added over the meat and vegetable mixture, and all left to cook and the sauce to thicken for about 2-3 hours. Mashed or occasionally boiled potatoes and frozen peas were the standard accompaniments. Feels like home when I make it myself.”

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