Beef Diced Stewing


Large diced pieces of lean beef, ideal for stews, curries and other one pot delights. We use lean hind quarter meat for all of our diced beef.

All of our beef is sourced locally in the West Country, is free range, and grass fed on the lush fields that abound in the area. We do top up from local farms across Wiltshire, Somerset and the South West depending on breeds and season. Along with professionals at Wiltshire College in Lackham we work with the Cows on a day to day basis. This ensures high standards in animal welfare prior to the journeys to a local abattoir, which reduces animal stress and lowers food miles as much as possible.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

SKU: 1558 Categories: ,
Discover the convenience and quality of our Diced Stewing Beef at The Black Farmer. Carefully selected from ethically raised cattle, our diced beef is expertly cut into bite-sized pieces, perfect for creating hearty and flavorsome stews and braises. With its ideal balance of lean meat and marbling, our stewing beef promises tender, melt-in-your-mouth results every time. Whether you’re simmering a classic beef bourguignon or experimenting with your own culinary creations, our Diced Stewing Beef delivers rich, robust flavors that will satisfy your taste buds.
To ensure the freshness and quality of diced stewing beef, it is important to store it properly. Keep the diced stewing beef in the refrigerator at a temperature below 40°F (4°C). Ensure that the container or packaging is tightly sealed to prevent any potential contamination or exposure to air. Properly stored, the diced beef can be refrigerated for up to 2-3 days. If you don’t plan to use it within that time frame, you can also freeze the beef. Transfer the diced beef to airtight freezer-safe containers or resealable plastic bags, removing as much air as possible before sealing. Frozen diced stewing beef can maintain its quality for approximately 3-4 months. When ready to use, thaw the beef in the refrigerator before cooking. It is important to cook thawed beef promptly and consume it within a few days for the best taste and safety.
This pack contains 400g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.



Cooking instructions:

  1. Remove the fat from your meat. Use your kitchen knife to trim excess pieces of fat from the beef. Position your knife between the fat and meat. As your trim the fat, keep it taut and almost parallel to the cutting board for better accuracy. Use clean, smooth strokes and start from the top of the steak.
  2. Slice the meat into diced cubes. Cut your steak into strips that are less than 1 inch (2.5 cm) wide.From here, you can begin cutting these into bite-sized diced beef strips. You can skip this step if you bought pre-cut beef tips.
    • Remove any large chunks of fat, gristle, or silvery membrane that you missed from step 1.
  3. Mix your diced beef with flour, salt, and pepper in a medium-sized mixing bowl. Add your diced steak bites in and toss the meat until they’re covered on all sides.
    • If your taste buds prefer marinated beef, add your choice ingredients into a shallow dish and put your meat in. Cover it and let them sit for at least 2 hours or overnight. Common ingredients include oil, vinegar, ginger, onion, garlic, and Worcestershire sauce.
  4. Heat oil on the skillet and cook your beef in batches. Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. Cook your bites in the oil in 2 or 3 batches for about 2 minutes per batch.[4] Be careful to not splash any oil on yourself and don’t overcrowd the pan.
  5. Check to see that your meat is properly cooked. Use your spatula or food thermometer to ensure your beef bites are properly cooked through. Add 1 and 1/2 tablespoons (22.5 grams) of oil as needed until they are no longer pink on the outside and cooked inside. Transfer them to a plate when finished.
    • Your bites should be 125 degrees F (52 C) for the rarest and 160 degrees F (71 C) for medium-well. Medium-rare can be removed at 130 degrees F (54 C) and medium at 140 degrees F (60 C).
  6. Create your seasoning. Cook your garlic and rosemary in the remaining oil over medium-high heat for 1 to 2 minutes or until golden. Add wine and 1 and 1/2 tablespoons (22.5 grams) each of salt and pepper. Scrape up the brown bits until your mix is reduced by half.
  7. Warm your diced beef. Add your diced beef bits into the skillet with your new seasoning. Move them around gently until they’re warmed through. If you’re unsure, insert your thermometer and ensure they’re at least 135 degrees F (57 C)
  8. Pair your beef with your favorite sides. Fresh steamed vegetables, salads, and baked potatoes are common choices. You can also use your bites as the protein of other primary dishes such as stew, pasta, or pizza.


Nutiritional information typical values per 112g,

as sold
Energy 140 kCal
Fat 5 g
of which saturates 2 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 23 g
Salt 0.07 g

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