Get the most from your beef 

Cut: Diced beef, chuck or braising steak | Serves: 4
Prep: 20 minutes | Cook: About 2½–3½ hours, until tender
A comforting pot of beef, vegetables and rich gravy.

INGREDIENTS
- 800g boneless diced beef, chuck or braising steak, cut into 3–4cm pieces
- 1 tbsp oil
- 1 onion, chopped
- 2 carrots, roughly chopped
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 600ml beef stock, plus extra if needed
- 1 bay leaf and 1 tsp dried thyme
- Salt and black pepper

METHOD
1. Heat the oven to 140°C fan / 160°C conventional. Pat the beef dry and season.
2. Heat the oil in an ovenproof casserole. Brown the beef in batches, then lift it out.
3. Soften onion, carrots and celery for 8–10 minutes. Add garlic, flour and tomato purée and stir for 1 minute.
4. Gradually stir in stock. Add the herbs and return the beef; the liquid should come most of the way up the meat.
5. Cover and cook for 2½–3½ hours, checking occasionally and adding stock if needed. It is ready when the beef yields easily to a fork, not simply when the timer finishes.
6. Adjust the seasoning. If needed, simmer uncovered briefly to thicken. Serve with mash, bread or vegetables.

KITCHEN TIP
A gentle simmer keeps the meat succulent. Do not boil hard or let the pot dry out.

Cut: Chuck or braising steak | Serves: 4; about 3 tacos each
Prep: 30 minutes | Cook: About 3–4 hours, until shreddable
Slow-cooked beef, crisp tortillas and a rich broth for dipping.

INGREDIENTS
- 1kg boneless chuck or braising steak
- 3 dried guajillo chillies and 2 dried ancho chillies, stalks/seeds removed
- 1 chipotle chilli, or to taste
- 1 onion, roughly chopped
- 5 garlic cloves
- 400g chopped tomatoes
- 750ml beef stock, plus extra if needed
- 2 tsp cumin; 1 tsp oregano; 1 tsp smoked paprika; ½ tsp cinnamon
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 1 tbsp oil
- 12 small corn tortillas
- 100g grated mozzarella
- Coriander, lime, salt and black pepper

METHOD
1. Heat the oven to 140°C fan / 160°C conventional. Toast the dried chillies briefly in a dry pan without burning, then soak in hot water for 15 minutes.
2. Drain and blend the chillies with the chipotle, onion, garlic, tomatoes, vinegar and spices.
3. Brown the beef in oil in an ovenproof casserole. Add the sauce, stock and bay leaves.
4. Cover and cook for 3–4 hours, topping up the liquid if needed, until the beef shreds easily.
5. Lift out and shred the beef. Remove the bay leaves. Reserve a little fat from the surface and keep the broth hot.
6. Lightly brush tortillas with the reserved fat. Fry, fill with beef and cheese, fold and crisp on both sides.
7. Serve with hot broth for dipping, coriander and lime.

KITCHEN TIP
Use a suitable slow-cooking cut. Lower the chilli quantity for a milder family meal.

Cut: Short rib | Serves: 4
Prep: 20 minutes | Cook: About 3–4 hours, until tender
A gentle braise turns short ribs into a generous, rich supper.

INGREDIENTS
- 1.4kg bone-in short ribs (or about 900g boneless)
- 1 tbsp oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 750ml beef stock, plus extra if needed
- 1 tbsp Worcestershire sauce
- 2 thyme sprigs
- Salt and black pepper

METHOD
1. Heat the oven to 140°C fan / 160°C conventional. Pat the ribs dry, season and brown in oil in batches.
2. Lift out the ribs. Soften the onion and carrots, then add garlic and tomato purée for 1 minute.
3. Add stock, Worcestershire sauce and thyme. Return the ribs with the bone side down where possible; add enough liquid to come about two-thirds of the way up.
4. Cover tightly and cook for 3–4 hours. Check the liquid occasionally. The meat should be very tender and release easily from the bone.
5. Lift out the ribs. Skim excess fat from the sauce and simmer to reduce if needed.
6. Return the ribs to coat in the sauce and serve with mash or vegetables.

KITCHEN TIP
Check whether your pack is bone-in or boneless before planning portions.

Cut: Chuck or suitable braising beef | Serves: 4
Prep: 20 minutes, plus 2–8 hours marinating | Cook: About 2½–3½ hours, until tender
Greek-style slow-cooked beef with sweet onions and tomato.

INGREDIENTS
- 800g chuck or braising beef, cubed
- 800g pearl onions or small onions, peeled
- 400g chopped tomatoes
- 150ml red wine
- 50ml red wine vinegar
- 2 tbsp tomato purée
- 3 garlic cloves, crushed
- 200ml beef stock, plus extra if needed
- 2 bay leaves; 1 cinnamon stick; 5–6 allspice berries; 3 cloves
- 2 tbsp olive oil
- Salt, black pepper and parsley

METHOD
1. Marinate the beef with wine, vinegar, garlic and spices for 2–8 hours in a covered container in the fridge.
2. Drain, reserving the marinade. Pat the beef dry and brown in batches in half the oil.
3. In the same casserole, cook the tomato purée briefly. Add tomatoes, stock and reserved marinade, bring to a simmer and return the beef.
4. Cover and simmer very gently for about 2½–3½ hours, until tender, topping up liquid as needed.
5. Meanwhile, brown the onions in the remaining oil. Add them for the final 60–90 minutes so they soften but keep their shape.
6. Remove the whole spices and bay leaves. Season, finish with parsley and serve with rice, potatoes or bread.

KITCHEN TIP
Cook until tender; a larger or firmer piece of chuck may need longer than the book’s original timing.

Cut: Braising steak or chuck | Serves: 4
Prep: 20 minutes | Cook: About 2½–3½ hours, until tender
A comforting stew with carrots and a deep Guinness gravy.

INGREDIENTS
- 800g braising steak or chuck, cubed
- 1 onion, chopped
- 2 carrots and 2 celery sticks, chopped
- 3 garlic cloves, crushed
- 500ml Guinness
- 400ml beef stock, plus extra if needed
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 2 bay leaves and 1 tsp thyme
- 1 tbsp Worcestershire sauce
- 1 tbsp oil
- Salt and black pepper

METHOD
1. Heat the oven to 140°C fan / 160°C conventional. Season the beef, dust lightly with flour and brown in oil in batches.
2. Lift out the beef and soften the onion, carrots and celery. Add garlic and tomato purée for 1 minute.
3. Pour in Guinness and scrape up the browned juices. Add stock, Worcestershire sauce, thyme and bay.
4. Return the beef, cover and cook for 2½–3½ hours, until tender. Add liquid if the pot starts to dry.
5. Uncover near the end if the sauce needs reducing. Remove bay leaves, season and serve.

KITCHEN TIP
For a beer-free version, use extra beef stock; the flavour will differ.

Cut: Stewing beef, chuck or suitable diced beef | Serves: 4
Prep: 20 minutes | Cook: About 2½–3½ hours
A hearty pot of beef, bacon, potatoes and beans.

INGREDIENTS
- 800g stewing beef or chuck, cubed
- 150g smoked bacon, chopped
- 1 onion; 2 carrots; 2 celery sticks, chopped
- 300g potatoes, cut into chunks
- 1 tin cooked kidney beans, drained and rinsed
- 400g chopped tomatoes
- 500ml beef stock, plus extra if needed
- 2 tbsp tomato purée
- 1 tsp each smoked paprika, cumin and oregano
- 1 tbsp Worcestershire sauce
- 2 garlic cloves, crushed
- Salt and black pepper

METHOD
1. Crisp the bacon in a casserole and set aside. Brown the beef in the bacon fat in batches.
2. Lift out the beef. Soften onion, carrots and celery, then add garlic, tomato purée and spices.
3. Add tomatoes, stock and Worcestershire sauce. Return beef and bacon, cover and simmer gently.
4. Cook for about 2½–3½ hours, until the beef is tender. Add the potatoes for the final 45–60 minutes and the cooked beans for the final 20 minutes.
5. Check the potatoes are cooked and everything is steaming hot. Reduce the sauce if needed and season before serving.

KITCHEN TIP
Add potatoes later so they do not break down while the beef becomes tender.

Cut: Diced braising beef | Serves: 4
Prep: 30 minutes | Cook: About 4–5½ hours total, plus cooling the filling
Traditional steamed suet pastry filled with tender beef and gravy.

INGREDIENTS
- 700g diced braising beef
- 1 tbsp oil
- 1 large onion and 2 carrots, chopped
- 2 tbsp plain flour
- 400ml beef stock, plus extra if needed
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard and 1 tsp thyme
- 300g self-raising flour
- 150g beef suet
- About 150ml cold water
- Salt and black pepper

METHOD
1. Brown the beef in oil. Soften onion and carrots, stir in the plain flour, then gradually add stock.
2. Add Worcestershire sauce, mustard and thyme. Cover and simmer gently for 2–3 hours, until tender, adding stock as needed. Cool the filling before assembling; if preparing ahead, cool and refrigerate within 2 hours.
3. Mix self-raising flour, suet and a pinch of salt. Add cold water gradually to make a soft dough.
4. Reserve dough for the lid. Roll out the remainder and line a greased 1.2–1.5 litre pudding basin. Add the filling and seal with the pastry lid.
5. Cover with pleated baking parchment and foil and tie securely. Stand on a trivet in a deep pan; add boiling water halfway up the basin.
6. Cover and steam for 2–2½ hours, topping up the water without letting the pan boil dry. Check the filling is steaming hot throughout before serving.
7. Remove carefully, rest briefly and turn out onto a plate.

KITCHEN TIP
Allow time for both cooking stages. The original book’s short headline timing did not include them fully.

Cut: Brisket | Serves: 4–5 per 1kg boneless brisket
Prep: 20 minutes | Cook: About 4–5 hours, until tender
Slow-cooked brisket in its own rich gravy, piled into rolls.

INGREDIENTS
- 1kg boneless brisket
- 1 tbsp oil
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 600ml beef stock, plus extra if needed
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and black pepper
- Bread rolls and pickles, to serve

METHOD
1. Heat the oven to 140°C fan / 160°C conventional. Season the brisket and brown in oil.
2. Lift out the beef. Soften onions, add garlic and tomato purée, then stir in stock, Worcestershire sauce and paprika.
3. Return the brisket with liquid reaching about halfway to two-thirds up the meat. Cover tightly.
4. Cook for about 4–5 hours, checking the liquid and turning once, until it pulls apart easily. A thick piece may need longer.
5. Rest briefly, then shred or slice across the grain. Skim excess fat from the sauce and reduce if needed.
6. Return the beef to the gravy and serve in rolls with pickles.

KITCHEN TIP
Keep the dish covered and moist; do not remove the beef just because the suggested time has elapsed.

Cut: Shin | Serves: 4
Prep: 20 minutes | Cook: About 3–4 hours, until tender
Chunks of shin, gently cooked into a rich chilli. Keep the mince for burger night.

INGREDIENTS
- 800g boneless shin, cut into chunks
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red pepper, chopped
- 2 tsp cumin; 1 tsp smoked paprika; 1 tsp oregano
- ½–1 tsp chilli powder, to taste
- 2 tbsp tomato purée
- 400g chopped tomatoes
- 400ml beef stock, plus extra if needed
- 1 tin cooked kidney beans, drained and rinsed
- Salt and black pepper
- Rice, bread or toppings, to serve

METHOD
1. Heat the oven to 140°C fan / 160°C conventional. Season and brown the shin in oil in batches.
2. Lift out the beef. Soften the onion and pepper, add garlic, spices and tomato purée and stir for 1 minute.
3. Add tomatoes and stock and return the shin. Cover and cook gently for 3–4 hours, until very tender, topping up liquid as needed.
4. Stir in the cooked kidney beans for the final 20 minutes. Check everything is steaming hot.
5. Break the beef into smaller pieces if you like. Adjust the seasoning and serve with your chosen sides.

KITCHEN TIP
This is the page’s one chilli recipe. Shin needs time to soften; it should not be treated like a quick steak.