Slow Cooked Beef Steak

Serving: 15

This slow-cooked dish yields perfectly tender beef. On a cold evening it’s delicious with mashed potatoes and onion gravy.

15 x 6 tol 8ozm Beef braising steaks

6oz All purpose flour

2 Carrot, chopped

4 Celery stick, chopped

1 Onion, chopped

4 cloves Garlic, crushed

200ml Red wine

2 sprigs of Rosemary

4 sprigs of Thyme

3 cups Beef stock or brown chicken stock

Salt, to taste

Cooking oil

Preheat your oven to 260°F. After that, your first task is to roughly chop the onion, carrot and the celery.
Next, dust the beef with flour. This helps protect the meat and will also help thicken the sauce.
Place the pan on the stove until hot then add a teaspoon of oil.
Place the beef into the hot oil and heat until it’s coloured well on all sides, then take it out of the pan.
If you need to, add more oil. Then add the chopped vegetables to the pan and again colour slightly.
Now add the crushed garlic and the herbs.
Next add the wine. This helps lift all the flavour from the pan.
Now add the stock and bring to the boil. Turn down the heat, put the beef back in and place in the oven for between 60 and 90 minutes, or until the beef is nice and tender.

8 Carrots, large

4 Parsnips

1 oz Butter, optional

1 tsp Honey

4 sprigs of Thyme

Drizzle Olive oil

Wash, peel and then rewash the carrots and the parsnips.
Depending on how big the vegetables are, you might want to halve or even quarter them lengthwise to make them fit in the pan.
Place the vegetables into a frying pan with the oil and color slightly, then add the herbs and the butter (optional), and reduce the heat.
Place into the oven until the vegetables are cooked – this will take up to an hour.
Remove from the oven and drizzle with honey.

This dish can be done in advance and reheated. The flour can be replaced with gluten free flour to make it suitable for a GF diet.