Braised beef

Name: Braised beef
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4
Ingredients: 175 g (6oz) smoked pancetta or smoked streaky bacon, cut into cubes; 2 medium leeks, thickly sliced; 1 tbsp. olive oil; 450 g (1lb) braising steak, cut into 5cm (2in) pieces; 1 large onion, finely chopped; 2 carrots and 2 parsnips, thickly sliced; 1 tbsp. plain flour; 300 mL (½ pint) red wine; 12 tbsp redcurrant jelly; 125 g (4oz) chestnut mushrooms, halved

This braised beef dish makes a great Saturday night supper

By The Good Housekeeping Cookery TeamPublished: 12 October 2005

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Food, Produce, Root vegetable, Recipe, Ingredient, Dish, Vegetable, Meal, wild carrot, Meat,

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Yields:

Prep Time:

20 mins

Cook Time:

3 hrs 30 mins

Total Time:

3 hrs 50 mins

Ingredients

175 g (6oz) smoked pancetta or smoked streaky bacon, cut into cubes
2 medium leeks, thickly sliced
1 Tbsp. olive oil
450 g (1lb) braising steak, cut into 5cm (2in) pieces
1 large onion, finely chopped
2 carrots and 2 parsnips, thickly sliced
1 Tbsp. plain flour
300 ml (½ pint) red wine
12 tbsp redcurrant jelly
125 g (4oz) chestnut mushrooms, halved

Directions

1. Step 1
  Preheat the oven to 170ºC (150ºC fan) mark 3. Fry the pancetta or bacon in a shallow flameproof casserole for 2-3min until golden. Add the leeks and cook for a further 2min or until the leeks are just beginning to colour. Remove with a slotted spoon and set aside.
2. Step 2
  Heat the oil in the casserole. Fry the beef in batches for 2-3min until a rich golden colour on all sides. Remove from the casserole and set aside. Add the onion and fry over a gentle heat for 5min or until golden. Stir in the carrots and parsnips and fry for 1-2min.
3. Step 3
  Return the beef to the casserole and stir in the flour to soak up the juices. Gradually add red wine and 300ml (½ pint) water, then stir in the redcurrant jelly. Season with black pepper and bring to the boil. Cover with a tight-fitting lid and cook in the oven for 2hr.
4. Step 4
  Stir in the fried leeks, pancetta and mushrooms, re-cover and cook for a further 1hr or until everything is tender. Serve scattered with chopped flat-leafed parsley.
5. Step 5
  Freeze ahead: put in a freezerproof container, cool and freeze for up to three months. Thaw overnight at cool room temperature. Preheat the oven to 180ºC (160ºC fan) mark 4. Bring to the boil on the hob, cover tightly and reheat in the oven for around 30min until piping hot.
  
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To drink...

A big, punchy Australian Shiraz would be good with this dish

Per Serving:

Calories: 490
Total carbs: 23 g
Total fat: 27 g
Saturated fat: 10 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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