Beef braised with shallots and bay leaves
3 Hours 20 minutes
PER SERVING 571 kcals, protein 48.4g, carbs 23.1g, fat 28g, sat fat 13.5g, fibre 4.6g, salt 0.7g.
MORE IDEAS: Use medium shallots for this. To peel them easily pour boiling water over them and leave them for a minute. Drain and carefully peel. You can freeze this once it is cooked, or keep it in the fridge for 2-3 days. Serve with small buttered baked potatoes.
- braising beef 1.5k, cut into large chunks
- plain flour 2 tbsp, seasoned
- onion 1 large, chopped
- shallots 18, peeled
- carrots 3, peeled and cut into large chunks
- sugar a large pinch
- bay leaves 5
- thyme 2 sprigs
- red wine 300ml
- beef stock 400ml
- small floury potatoes 12-18, scrubbed and pierced with a knife
1.Heat the oven to 160C/fan 140C/gas 3.
2.Toss the meat with the flour. Put some oil in a large casserole and put it over high a heat. Add the meat in batches and brown it thoroughly, removing each batch as it is done.
3.Add a little more oil if you need to then brown the onions, scoop out, and brown the shallots all over. Put the meat and onions back in the pan with the shallots and add the carrots, sugar, bay and thyme. Add the wine and bring to a simmer, then add the stock and bring back to a simmer. Season well. Put a lid on the casserole and cook in the oven for 2 hours.
4.After 2 hours put the potatoes on a baking sheet above the casserole and take the lid off the casserole. Cook for another 40 minutes then turn the oven up to 220C/fan 200C/gas 7 and cook for 15 minutes until the sauce thickens a little and the potatoes crisp up. Cut a cross in the top of each potato and stick a knob of butter in each. Season with black pepper and serve 2 to 3 potatoes per person with the stew.