Rich braised beef with melting onions

Braised beef

Name: Braised beef
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: Serves 4
Cuisine: British
Ingredients: 4 thick generous slices beef shin, about 700g/1lb 9oz; plain flour for dusting; 2 tbsp sunflower oil; 3 medium onions halved and thinly sliced; 2 tsp caster sugar; 6 garlic cloves sliced; 700ml beef stock (made with 2 cubes); 3 tbsp Worcestershire sauce; 4 large flat mushrooms thickly sliced; chopped parsley to serve

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 2 hrs and 15 mins

A star rating of 4.7 out of 5.47 ratingsRate

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Follow our easy recipe for how to braise beef and achieve a beautifully tender result. Accompany with melting caramelised onions for a satisfying Sunday lunch

Freezable

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Ingredients

Nutrition

Units:

MetricUS

4 thick generous slices beef

shin, about 700g/1lb 9oz
plain flour

for dusting
2 tbsp sunflower oil
3 medium onions

halved and thinly sliced
2 tsp caster sugar
6 garlic cloves

sliced
700ml beef stock

(made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms

thickly sliced
chopped parsley

to serve

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Nutrition: per serving

kcal364
fat16g
saturates5g
carbs11g
sugars8g
fibre2g
protein44g
salt1.03g

low

Method

step 1

Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
step 2

Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Recipe from Good Food magazine, October 2011

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A star rating of 4.7 out of 5.47 ratings

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