Name: Braised beef with red onions
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 2 tablespoons plain flour; Freshly ground black pepper to taste; 500g (1lb 2oz) lean stewing or braising steak (visible fat removed) cubed; 3 teaspoons sunflower oil; 2 red onions sliced; 1-2 cloves garlic crushed; 350g (12oz) small whole Chantenay carrots; 500ml (18fl oz) low salt beef stock; 150ml (1\4 pint) red wine (or additional stock); 2 tablespoons tomato puree; 1 teaspoons dried mixed herbs; 175g (6oz) button mushrooms halved if large

Meal type: Main meal

Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour 50 minutes

Preheat oven to 170°C/fan 15O°C /gas mark 3. Combine flour and black pepper in a bowl or polythene food bag. Add beef and coat in flour mixture. Shake off excess flour, if necessary.
Heat 2 tsp oil in a flameproof, ovenproof casserole dish. Add beef; cook over a medium-low heat for about 5 minutes or until lightly browned and sealed all over, turning regularly. Remove beef to a plate; set aside.
Add onions, garlic, carrots and remaining oil to casserole dish; cook gently for about 5 minutes until onions start to soften, stirring occasionally. Return beef to casserole; stir in stock, wine, tomato puree and dried herbs. Bring to the boil, stirring occasionally.
Cover casserole dish tightly; cook in oven for 1 hour. Stir in mushrooms; return to oven and cook for a further 30-45 minutes or until beef is very tender. Serve with baked potatoes and green vegetables.

To freeze: Cool completely, then transfer to a rigid, freezer-proof container. Cover, seal and label. Freeze for up to 1 month.

Energy 1537kJ 366kcal 18%

Carbs 19.8g -

Fat 13.3g Medium 19%

Saturates 3.8g Low 19%

Sugar 10g Low 11%

Salt 1g Low 17%

% = an adult's reference intake

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Ingredients

2 tablespoons plain flour

Freshly ground black pepper, to taste

500g (1lb 2oz) lean stewing or braising steak (visible fat removed), cubed

3 teaspoons sunflower oil

2 red onions, sliced

1-2 cloves garlic, crushed

350g (12oz) small, whole Chantenay carrots

500ml (18fl oz) low salt beef stock

150ml (1\4 pint) red wine (or additional stock)

2 tablespoons tomato puree

1 teaspoons dried mixed herbs

175g (6oz) button mushrooms, halved if large

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Braised beef with red onions

Nutritional Information

Tried this at home?

Ingredients

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