Our West Country grass-fed beef braising steak is the ideal choice for slow-cooked meals that warm the heart and soul. Sourced from cattle raised on the lush pastures of the West Country, this cut is a testament to quality, sustainability, and exceptional flavour.

Braising steak is known for its rich, beefy taste and tender texture, which develops beautifully when cooked low and slow. Taken from well-marbled cuts, this steak absorbs the flavours of your cooking liquid, resulting in a melt-in-the-mouth experience that’s perfect for hearty stews, casseroles, or steak and ale pies.

Cooking this cut is wonderfully simple: brown the steak to enhance its depth of flavour, then simmer gently with your chosen vegetables, herbs, and stock. The result is a dish bursting with taste and tenderness, ideal for comforting family meals or impressive dinner parties.

Whether you’re preparing a traditional stew, a warming curry, or a rich, slow-cooked ragu, our West Country grass-fed braising steak guarantees robust flavour and a satisfying texture. Celebrate the art of slow cooking with this versatile, high-quality cut that embodies the best of local farming heritage.

West Country Grass-Fed Beef Braising Steak Recipe

Our West Country grass-fed beef braising steak is perfect for slow-cooked dishes that result in rich, tender, melt-in-your-mouth meat. This classic braised beef recipe is packed with hearty flavors, ideal for a comforting family meal.

Ingredients

For the Braised Beef:

• 1kg West Country grass-fed beef braising steak, cut into large chunks
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 onions, sliced
• 2 carrots, thickly sliced
• 2 celery sticks, chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 500ml beef stock
• 250ml red wine (or extra stock if you prefer)
• 2 sprigs of fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper

Optional Extras:

• 150g mushrooms, sliced
• 1 tbsp Worcestershire sauce for added depth

Method

1. Prepare the Beef

1. Pat the braising steak chunks dry with a paper towel.
2. Season with salt and pepper, then dust with the flour, shaking off any excess. This helps create a rich sauce.

2. Sear the Beef

1. Heat the oil in a large, heavy-based pot or casserole dish over medium-high heat.
2. Add the beef in batches, searing until browned on all sides (about 2–3 minutes per side). Remove the beef and set aside.

3. Sauté the Vegetables

1. In the same pot, add the onions, carrots, celery, and garlic. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
2. Stir in the tomato paste and cook for 1 minute to develop the flavor.

4. Deglaze and Build the Sauce

1. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
2. Add the beef stock, thyme, bay leaves, and Worcestershire sauce (if using).

5. Cook the Braise

1. Return the beef to the pot, nestling it into the sauce. The liquid should just cover the beef; add more stock or water if needed.
2. Cover with a lid and simmer gently on the hob for 2.5–3 hours, or transfer to a preheated oven at 160°C (140°C fan) for the same amount of time.
3. Stir occasionally and check the liquid levels, adding a splash of water if needed.

6. Finish and Serve

• Once the beef is fork-tender, remove the thyme sprigs and bay leaves.
• Optional: Stir in the mushrooms for the last 30 minutes of cooking to add an earthy flavor.

Serve the braised beef with creamy mashed potatoes, buttered seasonal vegetables, or crusty bread to soak up the rich sauce.

Chef’s Tips

• For extra richness, add a teaspoon of Dijon mustard or a square of dark chocolate to the sauce in the final 15 minutes of cooking.
• This dish is even better when made a day in advance, allowing the flavors to deepen overnight.

This braising steak recipe highlights the superior quality and flavor of our West Country grass-fed beef, delivering a hearty, satisfying meal perfect for any occasion. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days