Slow-Braised Beef Chuck Steak Casserole with Root Vegetables

Chuck steak is the ultimate economy cut for feeding a family affordably without sacrificing rich, beefy flavour. Searing trimmed beef chuck and gently simmering it with fresh aromatic vegetables creates a thick, savoury gravy and melt-in-your-mouth tenderness.

Butcher’s Tip Chuck steak comes from the heavily exercised shoulder muscle of the steer, containing high levels of collagen and connective tissue. To achieve maximum tenderness, trim any hard outer fat while keeping the internal marbling intact. Cut the steak into generous 3 cm cubes – cutting too small will cause the meat to dry out during braising. As the chuck simmers slowly, that internal collagen melts into natural gelatin, giving your casserole a silky texture and rich body.

Serves: 4 – 6

Prep time: 20 minutes

Cooking time: 2 hours 15 minutes

Ingredients

• 1kg Woods Butchery Chuck Steak, cut into 3 cm cubes

• 2 tablespoons plain flour

• 2 tablespoons extra virgin olive oil

• 30g unsalted butter

• 1 large brown onion, chopped

• 3 cloves garlic, minced

• 2 medium carrots, cut into 2 cm rounds

• 2 celery stalks, chopped

• 1 tablespoon tomato paste

• 400g canned diced tomatoes

• 500ml low-sodium beef stock

• 1 tablespoon Worcestershire sauce

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

• Sea salt and freshly cracked black pepper

• Fresh flat-leaf parsley, chopped, to serve

Method

1. Toss the cubed Woods Butchery Chuck Steak in plain flour, sea salt, and cracked black pepper until evenly coated.

2. Heat 1 tablespoon olive oil in a heavy-based pan over medium-high heat.

3. Brown the beef cubes in two small batches for 4 – 5 minutes until deep golden on all sides, then transfer to a plate.

4. Add the remaining olive oil and butter to the pan, then add the onion, carrots, and celery. Cook for 5 minutes until softened.

5. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

6. Pour in the canned diced tomatoes, beef stock, and Worcestershire sauce, scraping the base of the pan with a wooden spoon to loosen caramelised bits.

7. Return the browned beef and accumulated juices to the pan, then tuck in the rosemary, thyme, and bay leaves.

8. Bring to a gentle boil, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 2 hours until the beef is fork-tender.

9. Remove the lid during the final 15 minutes of cooking to allow the gravy to thicken naturally to your desired consistency.

10. Remove herb sprigs and bay leaves, adjust seasoning with sea salt and black pepper, and serve garnished with fresh flat-leaf parsley alongside buttery mashed potatoes or even rice or pasta.

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