Stewing steak tender

Quicker cook stewing steak made from Rump and Topside.

Rump's quite lean with a firm texture and a good beefy flavour. And that makes it suited to traditional stews, pot roasts and braises.

Topside is much the same, but with a slightly milder beef flavour.

Both cuts are quite tender (there's not so much collagen in them) which is why they cook quicker than other cuts.

But the flip side of that means the sauce won't be quite so smooth and silky.

And that's the trade off you make for lean stewing steak.

But it's an easy one if you want to cut down on calories.