In the oven
February 8, 2019
400g diced braising steak
3 Beef stock cubes
1 tbsp plain flour
1 tbsp olive oil
2 Onions, sliced
2 Carrots, thickly sliced
1 Cinnamon stick
180g Beetroot cubed
450g Cheddar mash, to serve
1Tip the beef into a large bowl then crumble over 1 of the Oxo cubes.
2Add the flour and toss together well until the meat is evenly coated.
3Heat the oil in a large saucepan and cook the meat over a high heat until nicely browned.
4Remove with a slotted spoon and set aside.
5Add the onions to the hot pan and cook for 5 minutes until softened and golden.
6Return the meat and any resting juices to the pan.
7Add the carrots, cinnamon stick and 500ml water then crumble in the remaining 2 Oxo cubes.
8Bring to the boil, cover and simmer gently for 2–2½ hours until the meat is very tender.
9Stir in the beetroot and cook for 5 minutes or so until heated through.
10Serve with the mash.
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