Braised beef recipe

By Debbie Major

  1. Serves 6
  2. Takes about 1 hour to make and 2-2 1/2 hours in the oven
  3. Rating

Try this new spin on an old favourite. The braised beef is succulent while the red wine and port give the dish some oomph.

tried and tested
Braised beef

Ingredients

  1. 2 fresh rosemary sprigs
  2. 6 fresh thyme sprigs
  3. 2 fresh bay leaves
  4. 1 fat celery stalk, halved
  5. 3 tbsp sunflower oil
  6. 1.5kg blade or chuck steak, cut into 4cm thick slices and seasoned
  7. 3 carrots, cut into 2.5cm pieces
  8. 1 medium onion, sliced
  9. 4 shallots, thickly sliced
  10. 5 garlic cloves, halved
  11. 3 tbsp tomato purée
  12. 3 tbsp plain flour
  13. 200ml ruby port
  14. 750ml bottle red wine
  15. 1 litre fresh beef stock, hot

Method

  1. 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. 2. Heat 2 tablespoons oil in a casserole over a high heat. Sear the steak, in batches, until browned. Set aside.
  3. 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. 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. 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. 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.

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