Braised beef with red onions

Braised beef with red onions

Category: Main meal | Serves: 4 portions

Prep time: 20 minutes | Cooking time: 1 hour 45 minutes – 2 hours


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) 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional information

Braised Beef and Onions