Slow braised beef with vegetable mash
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This tender beef casserole dish requires some slow cooking. Great for family dinners.
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Prep time: 20 mins
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Cooking time: 2 hrs
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Bouquet garni is a bundle of herbs generally tied together with string. You can usually find it near the herbs and spices section in your local supermarket.
- 10ml (2tsp) sunflower oil
- 12 shallots, peeled
- 1lb 8oz (700g) braising steak, trimmed of visible fat and cubed
- 15ml (1tbsp) tomato purée
- 1 sachet bouquet garni
- 15ml (1tbsp) onion gravy granules
- 15ml (1tsp) wholegrain mustard
For the mash:
- 2 large carrots, peeled and sliced
- 450g (1lb) swede, peeled and cut into chunks
- 25g (1oz) half-fat spread
- Cooked peas to serve
Method
- Heat the oil in a large heavy-based pan. Add the shallots and fry for 5 mins until browned. Transfer to a plate with a slotted spoon and set aside.
- Place the steak in the pan. Stir in 700ml (1¼ pt) water with the tomato purée and bouquet garni. Cover and simmer on a very gentle heat for 1hr 30 mins. Add the shallots and simmer for a further 20-25 mins. Remove the bouquet garni.
- Meanwhile, cook the carrots and swede in a pan of lightly salted boiling water for 20-25 mins until very tender. Drain well and mash. Stir in the spread until melted then season with salt and freshly ground black pepper. Sprinkle the gravy granules into the casserole, add the mustard and stir until thickened. Serve hot with the mash and peas.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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