Try this new spin on an old favourite. The braised beef is succulent while the red wine and port give the dish some oomph.
Ingredients
- 2 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 2 fresh bay leaves
- 1 fat celery stalk, halved
- 3 tbsp sunflower oil
- 1.5kg blade or chuck steak, cut into 4cm thick slices and seasoned
- 3 carrots, cut into 2.5cm pieces
- 1 medium onion, sliced
- 4 shallots, thickly sliced
- 5 garlic cloves, halved
- 3 tbsp tomato purée
- 3 tbsp plain flour
- 200ml ruby port
- 750ml bottle red wine
- 1 litre fresh beef stock, hot
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. Put the herbs between the celery halves and tie with string, to make a bouquet garni.
- 2. Heat 2 tablespoons oil in a casserole over a high heat. Sear the steak, in batches, until browned. Set aside.
- 3. Reduce the heat to medium, add the remaining oil, the carrots, onion, shallots and garlic and fry for 5 minutes, until softened. Stir in the purée and cook for 2 minutes. Stir in the flour, cook for 30 seconds, then gradually add the port and red wine. Increase the heat and bubble for 10 minutes, until reduced by a third.
- 4. Add the stock, meat and the bouquet garni, then season. Cover and cook in the oven for 2-21/2 hours, until the meat is very tender.
- 5. Carefully lift the meat onto a plate, cover and set aside. Strain the sauce, discarding the solids. Return the sauce to the cleaned casserole, bring to the boil, then simmer for a few minutes, until it’s a thick sauce consistency. Season, return the steak to the sauce and simmer to heat through.
- 6. Serve with the roasted vegetables and the garlic mash (see below).
Nutritional info
Per serving: 594kcals, 21.6g fat (5.2g saturated), 63.4g protein, 19.3g carbs, 11.6g sugar, 1.3g salt
Wine Recommendation
Plump for a really ripe, soft, easy-going red here – a juicy Chilean Merlot would be spot on.