Braised Beef

What can I say about this recipe except that it’s utterly divine. The richest winter soul food there is. The beef is cooked low and slow until it is so tender it falls apart when you bite into it. Rich sauce full of root veg and peppers compliments the dish perfectly.

I once knew a girl who managed to salvage her relationship with a similar dinner and she’s married to him with two children now! Just saying.


500g extra lean diced beef

2 carrots – chopped

1 large onion – chopped

2 peppers – 1 red, 1 yellow – chopped

3 cloves garlic

Tin chopped tomatoes

200ml beef stock – the richer the better

1 tablespoon tomato pureé

Salt and cracked black pepper to season

Dessert spoon Bovril

Tablespoon vegetable oil


Pre heat oven to 160c / 140c fan

Start by coating your beef pieces in flour and brown in a hot pan with a tablespoon of vegetable oil.

Add the beef to an oven proof casserole dish with all the ingredients except the Bovril.

Cook low and slow for approximately 2 hours, 45 minutes making sure you stir every half hour or so.

Carefully take out the oven and try a piece of the beef to make sure it is tender and falls apart. If not you need to pop it back in the oven 10 minutes at a time more each time until this happens.

When the beef is ready stir in your Bovril and serve with buttery mash and green veg of choice.