Braised Beef with winter vegetables

Braised Beef with winter vegetables

Beautifully tender, braised beef in a delicious sauce with almost every vegetable, slowly cooked to make it really tender and melting. This has been a fixture on our menu for years and loved by small and large alike. Organic beef is a great protein and iron source and aids absorption of many of the fat soluble vitamins from the veg. And shin is a fabulous cut that melts into the sauce, it’s also underused so it’s cheaper and you can go organic without breaking the bank. Organic parsnips, carrots, squash and more give a nutrient dense hit.

IMG_5966

It’s a one pot wonder that is fast to put together and then left to create the softest meat that is easy to chew for little jaws and easily mashed for tiny ones too.

 

It’s a glorious thing to have wafting around your house on a cold wintry weekend and even better to eat.

Ingredients

  • 2 onions sliced
  • 3 tbsp Olive Oil
  • 4 garlic cloves
  • 500g Shin of beef, trimmed and diced into 1 inch pieces
  • 4 Carrots
  • 4 Parsnips
  • 2 Sweet Potatoes
  • ½ butternut squash
  • ½ small swede
  • 3 sprigs fresh thyme
  • 2 tbsp cornflour
  • 150 ml red wine
  • 3 tins plum tomatoes
  • 500 ml Chicken stock
  • 2 tbsp tomato puree

In a very wide and deep oven proof pan with a lid, gently sauté the onions and garlic with the fresh thyme in the olive oil for about 5-10 minutes until translucent and softened fully. Toss the beef pieces in the cornflour adding salt and pepper.

Add the chopped veg to the pan and stir softening them for about 5 minutes.

Turn the heat up to high and add the beef, browning quickly on each side and turning everything over. After a few minutes add the wine and combine everything, bubbling the wine for 3-4 minutes. Add the tomatoes and enough chicken stock to just cover everything. Bring to the boil and turn the heat right down to a simmer. Cover almost entirely, with a tiny crack for steam to come out, and let it blip away very slowly on the lowest heat for 1 ½ – 2 hours, checking once or twice that liquid levels are not falling too drastically.

Add tomato puree and put the pan in the oven, with the lid securely on at 140 for the last 1-2 hours, checking after 45 mins for liquid levels, do add more water/stock if looking dry.

Sign up HERE to get the latest recipes and news hot out of the oven

Sign up now

* indicates required

2 Comments

  1. Can you do this recipe in the slow cooker instead? How many people does it serve?

Leave a Comment

Your email address will not be published. Required fields are marked *

*