Red Tractor Chuck Steak slow cooked with button mushrooms, mash and purple kale.


  • 1kg Red Tractor Diced chuck Steak 703250
  • 100g Button mushrooms 600768
  • 50g Diced Carrots 600221
  • 75g Purple Kale 602206
  • 50g Diced Celery 601211
  • 1 litre Water
  • 25g Knorr Beef  Boullion Paste 185671
  • 50d Sliced Banana Shallots 601120
  • 2 Cloves Garlic 600705
  • Country Range Corn flour 140131

Serves: 4


1) Heat oil in a heavy bottomed pan and brown the beef ensuring an even colour is achieved.

2) Remove the meat and add diced shallots, celery, carrots, mushrooms and garlic and sweat down for 2-3 minutes.

3) Add the meat back into the pan and add the stock, bring to the boil skimming any impurities that rise to the surface, cook for 2 hours or until the meat is tender.

4) Check the seasoning.

5) Mix the corn flour with a tablespoon of water and add to the beef, cook out for 2-3 minutes and check for thickness, adding more corn flour mix if required.

6) Bring a pan of water to the boil, trim the stalks from Kale and blanch for 3 minutes, drain and reserve.

7) Serve the slow cooked beef with creamy mash and the purple kale.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

This dish is also great served with:
  • Dauphinoise potato
  • Regular green kale
  • Any seasonal vegetables, romanesco, parsnips, butternut squash etc.
  • Can be reduced down and served with and tagliatelle and parmesan

Rob Owen - Executive Development Chef

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