B00CU1W244_EBOK

Braised beef, rosemary and mushroom
casserole
SERVES 4 PREP 20 mins COOK 2 hours 20 mins
Chuck steak is perfect for braising as it becomes meltingly
soft with long, slow cooking. For a deeper flavour, splash in
some red wine when adding the herbs, and cook until reduced
by half, before returning the beef to the pan. Serve with
parsnip and cauliflower puree to boost your vegetable intake
(this adds 2 units).
Place a large flameproof casserole over medium–high heat
and spray with cooking oil. Add the beef in two batches and
cook for 4–5 minutes until browned on all sides, then remove
and set aside.
Reduce the heat to medium and add the olive oil. Add the shallots
or onions and carrot and cook for 5–6 minutes until the shallots
are golden. Add the garlic, rosemary and thyme and cook for
2 minutes. Return the beef to the pan, along with the tomato
sauce or passata, stock or water and lemon zest. Season to taste
with salt and pepper, then stir to combine and bring to the boil.
Cover, reduce the heat to low and simmer for 1 hour 30 minutes.
Add the mushrooms, then simmer uncovered for another
20–30 minutes until the beef and mushrooms are tender.
Meanwhile, steam the zucchini for 8–10 minutes until tender.
Transfer to a bowl, squeeze over the lemon juice and season
with pepper.