Perfect for casseroles and curries, the chuck steak has a fantastic marbling which keeps the beef moist as it cooks. Braised, it's truly unbeatable




1kg (serves 3-4) Diced Chuck, 50g plain flour, 5g beef dripping, 4 medium carrots sliced 1/2 inch thick, 8 small onions peeled, 500ml red wine, 1 large clove of garlic crushed, 1 sprig of thyme, 100g button mushrooms, 500ml beef gravy or 1 litre beef stock reduced by half, fresh parsley chopped, salt and black pepper.


  1. Pre-heat oven to 150oC.
  2. Heat the dripping in a heavy oven safe pan or dutch oven, combine the flower salt and pepper in a bowl and coat the meat.
  3. Fry the coated meat in the dripping, add the garlic, mushrooms, onions and garlic and cook for a few minutes.
  4. Pour the wine over the beef and vegetables, stirring constantly to combine. Allow the wine to reduce by half and add the thyme and beef gravy/stock.
  5. Cover and place in the pre-heated oven. Cook until tender (about 1.5 - 2 hours).
  6. Remove from oven, add seasoning to taste and mix in the chopped parsley.
  7. Serve with mashed potato.

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