Grass Fed, Dry Aged Chuck Steak is the perfect meat to cook low and slow, for an unrivalled flavour and juicy, tender meat. Here's our favourite slow cooker beef stew recipe.
Slow Cooker Beef Stew Recipe
Beef stew is the perfect recipe for cooking in your slow cooker, or in the oven on low and slow. The lower temperatures allow the meat to cook slowly, so that tougher cuts such as chuck steak can become soft and tender with ease.
Cooking the meat with your veggies and beef stock also creates a rich and tasty gravy that's simply to die for!
This is a nourishing and satisfying meal you can prepare in the morning or early afternoon, so that it's ready when you get home for dinner.
Thomas Joseph Butchery Grass Fed, Dry Aged Chuck Steak
Our Grass Fed, Dry Aged Chuck Steak is an underrated cut of meat which, given the time and attention, can rival prime cuts of beef.
Cooking low and slow is the secret to ensure your meat is tender, juicy and falling apart for the best texture. This also allows the meat to reach it's full flavour potential, with Grass Fed Chuck steak having a rich flavour courtesy of generous marbling throughout.
It's a great alternative to brisket and even works as a delicious and inexpensive alternative to ribeye steak. Chuck steak is perfect for making slow cooked beef stew, so here's the recipe.
Slow Cooker Beef Stew Recipe with Grass Fed Chuck Steak
- 1kg Grass Fed & Dry Aged Chuck Steak, diced into chunks
- 1 large white onion, diced
- 2 sticks celery, diced
- Handful baby carrots, peeled
- 3 tablespoons tomato puree
- 2 cloves garlic
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 1 teaspoon English mustard powder
- 1 tablespoon Grass Fed butter
- 500ml beef stock
- Himalayan salt & cracked black pepper
- Preheat the oven to 160C - or alternatively prepare your slow cooker
- Place a casserole dish on a medium heat and add the knob of butter, then throw in your onion, celery and carrots to the dish - sautéing for 6-8 minutes until soft
- Add the garlic, bay leaves, thyme and tomato puree - stirring until fragrant
- Next, add the Worcestershire sauce and mustard powder followed by the chuck steak and beef stock
- Stir and season generously with salt and pepper, then cover and place into the oven - or alternatively transfer to the slow cooker, choosing the low heat setting
- If using the oven, after 3 hours of cooking remove the lid and allow to cook for a further hour uncovered - if using the slow cooker, simply cook for the full 4 hours and skip this step
- Serve your slow cooked beef stew with creamy mashed potatoes and a dollop of fiery mustard, then enjoy
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