Hopkins River Beef – Chuck

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Hopkins River Beef – Chuck

Chuck (chuck steak, stewing steak, casserole steak)

Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

Spezzatino di Manzo alla Toscana (Beef Casserole) with Guy Grossi


2kg Hopkins River Beef Chuck Steak
2 Cloves garlic, chopped
2 Olive oil for frying
3 Onions, Sliced
4 Table spoon Tomato paste
3-4 leaves of Sage chopped
3-4 Rosemary chopped a pinch
3-4 Ground nutmeg a pinch
3 Cloves crushed
2 Cup full bodied red wine
2 Chili or Paprika
2 Salt a pinch
2 Pepper a pinch
4L Broth or Stock


In a large base pan heat some olive oil and brown the beef pieces well. In a separate pan heat a little olive oil and sauté the garlic. When the garlic begins to colour add the sliced onions and sauté until golden. To the soffritto add the tomato paste and cook until it caramelizes. Add the rosemary, sage, ground nutmeg and cloves. Add the beef and mix through the soffritto. Add the red wine and reduce approx 5 minutes. Add the chili or paprika, salt and pepper. Cover with Broth or Stock and simmer gently until the meat is tender at least 1-1½ hours.

Combined with mash or polenta this spezzatino will serve 6 people.


“I have used Hopkins River Beef for years. The quality of the product is excellent. Good marbling, lots of flavour.”
“I seek out suppliers that are passionate about their products and the way it is delivered. Hopkins River delivers.”

Guy Grossi

Grossi Florentino
80 Bourke St, Melbourne, Victoria

Mirka at Tolarno Hotel
42 Fitzroy Street, St Kilda, Victoria

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