g/1 lb stewing steak

Stewing steak refers to cuts of beef suitable for slow, moist cooking methods such as braising, stewing, and slow-roasting. These cuts typically come from well-exercised muscle groups such as the chuck (shoulder), round (hindquarters), or brisket, which contain significant connective tissue and marbling that becomes gelatinous and tender during prolonged cooking. Stewing steak is characteristically tougher and less tender than premium cuts but develops rich, deep flavors through the breakdown of collagen into gelatin, which creates a naturally thickened, flavorful cooking liquid. The meat is typically sold in 1-2 inch cubes or chunks, though it may also be purchased as a whole roast and cut to size.

Stewing steak is the foundational ingredient for classic braises and stews across numerous culinary traditions, including French beef bourguignon, Irish beef and Guinness stew, Spanish estofado, and British steak and ale pie. The meat is typically browned to develop a savory crust through the Maillard reaction, then braised low and slow in liquid—wine, stock, or beer—often with aromatics, root vegetables, and herbs. This cooking method is economical and yields incredibly tender, flavorful results. Stewing steak is also used in curries, chilis, and slow-cooker preparations.