Recipe Index

Ingredients

• 1 lb 9 oz braising steak, trimmed of excess fat and cut into 1¼-inch chunks
• 2 tbsp olive or sunflower oil
• 2 onions, thinly sliced
• 2 tbsp plain flour
• 2 tsp dried mixed herbs
• 5 fl oz red wine
• 16 fl oz beef stock, made with 1 stock cube
• 2 tbsp tomato purée
• 1 bay leaf
• 3 carrots (about 10½ oz), peeled and thickly sliced
• 10½ oz closed cup mushrooms, sliced
• Sea salt and freshly ground black pepper
• Handful fresh flatleaf parsley, roughly chopped, to garnish
• 1 lb 4½ oz floury potatoes, peeled and cut into roughly 2-inch chunks
• 1 oz butter
• 4 tbsp semi-skimmed milk
• 3½ oz kale, trimmed, hard stalks removed, roughly chopped

Method

1. Heat the oven to 350°F and season the beef well with salt and pepper.
2. Brown the beef in half the oil in a large flameproof casserole, in two batches for 2 to 3 minutes each, lifting each batch out to a bowl as it colours.
3. Add the remaining oil and the onions to the casserole and fry over medium-high heat for 4 to 5 minutes until lightly browned, then return the beef and sprinkle over the flour and dried herbs, stirring well.
4. Pour in the red wine and beef stock, add the tomato purée and bay leaf, bring to a simmer, cover, and cook in the oven for 1½ hours.
5. Stir the carrots and mushrooms into the casserole, cover again, and bake for a further 45 minutes until the beef and vegetables are just tender.
6. Meanwhile boil the potatoes in a large saucepan of water for about 15 minutes until very tender, drain them well, and mash with the butter and milk until smooth, seasoning with salt and pepper.
7. Boil the kale in a covered saucepan with 18 fl oz water for 5 minutes until tender, drain it well, and stir it through the mash.
8. Serve the kale mash alongside the casserole, garnished with the roughly chopped parsley.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data