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 (1/2 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 GH Kitchen 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 (1/2 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time