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I use casserole steak for beef casserole cooked with wine, mushrooms, shallots, garlic etc. We would probably have this at weekends as a special meal.
I wanted the stewing beef for what we in the Potteries call 'Lobby'
Lobby is loads of any old vegetables found in the bottom of the fridge and a bit of stewing beef, if you can afford it. You then pour it into a big bowl and eat it with a spoon. Lovely. Oh and you dip your bread in as well.
So casserole steak and stewing steak are very different things in Tilly's kitchen