Slow-Cooked Organic Chuck Steak with Red Wine & Rosemary

There’s something wonderfully comforting about slow-cooked beef. When it comes to rich flavour, organic chuck steaktruly stands out — beautifully marbled, full of character, and ideal for low-and-slow cooking. This recipe celebrates the deep, hearty taste of our 100% grass-fed organic beef, cooked gently in red wine and herbs until melt-in-the-mouth tender. Perfect for a cosy weekend supper or a make-ahead family meal.

🥩 Why Choose Organic Chuck Steak?

Our organic chuck steak comes from the shoulder of the animal — a hardworking muscle that’s full of connective tissue and natural marbling. When cooked slowly, these fibres break down to create a dish that’s rich, juicy, and deeply satisfying. As with all Eversfield Organic beef, our chuck steak is from grass-fed, free-range cattle raised on British organic pastures with the highest welfare standards — meaning better flavour and better ethics in every bite.

🍷 Ingredients (Serves 4)

• 800g Eversfield Organic Chuck Steak, cut into large chunks

• 2 tbsp olive oil

• 2 onions, finely sliced

• 3 garlic cloves, crushed

• 2 carrots, roughly chopped

• 2 sticks celery, chopped

• 2 tbsp plain flour

• 300ml organic red wine

• 400ml organic beef stock

• 2 sprigs fresh rosemary

• 2 bay leaves

• 1 tbsp tomato purée

• Sea salt & freshly ground black pepper

Optional for serving: creamy mashed potatoes or buttery polenta

🔥 Method

1. Preheat the oven to 160°C (140°C fan).

2. Season the chuck steak well with salt and pepper. Heat a large, heavy casserole dish over medium-high heat, add the beef dripping or oil, and brown the steak in batches until caramelised on all sides. Set aside.

3. In the same pan, soften the onions, garlic, carrots, and celery for around 5 minutes. Sprinkle in the flour, stirring for another minute.

4. Deglaze the pan with red wine, scraping up all those flavourful browned bits. Let it simmer for a couple of minutes before adding the stock, tomato purée, rosemary, and bay leaves.

5. Return the beef to the pan, stir to combine, and bring to a gentle simmer.

6. Cover with a lid and transfer to the oven. Cook for 2½ to 3 hours, or until the beef is tender and the sauce has thickened beautifully.

7. Taste and season before serving, garnished with extra rosemary if desired.

🍽️ To Serve

This dish is perfect spooned over buttery mash, with a glass of full-bodied red wine on the side. For a lighter take, try it with steamed greens or a crusty loaf of sourdough to soak up the sauce.