Although it takes some time to cook, this hearty dish is quick to prepare. Simply use thin braising steaks, onions, bacon, mushrooms and tomatoes, and serve with mash. This one-pot wonder also tastes great if you want to add some celeriac, leeks and carrots.
Preparation: 20 mins
Cooking: 2½ hrs
- 700g braising steak (about 12 thin steaks)
- 1 tsp sweet paprika
- 2 tbsp butter
- 150g streaky bacon, chopped
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 250g button mushrooms, sliced
- 3 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 200ml red wine
- 300ml beef stock or bouillon
- 1 bay leaf
- 1 sprig of fresh rosemary
- 3 tomatoes, peeled and diced
- Salt and pepper (to taste)
- 200g carrots, cut into small cubes
- 200g celeriac, cut into small cubes
- 200g leeks, cut into 1-inch strips
- Season both sides of the beef steaks with some salt, pepper and paprika.
- Heat the butter in a large saucepan and brown the meat in two or three batches. Set aside.
- Then fry the bacon, onion and garlic, stirring frequently until everything is browned.
- Add the mushrooms and sauté for a couple of minutes.
- If you’re adding the extra vegetables, include them now.
- Stir in the Worcestershire sauce and tomato purée.
- Then add the red wine and beef stock.
- Put the meat back into the saucepan, pushing it to the bottom, so it’s fully covered by the liquid.
- Add the bay leaf and rosemary, and cover and simmer over a low heat for 1 hour.
- Meanwhile, briefly dip the tomatoes in boiling water, then peel and dice.
- After 1 hour of cooking, add the diced tomatoes to the meat and braise everything for another 1–1¼ hours until the beef is tender.
- If required, season with more salt and pepper.
Serve with mash.
More beef recipes:
Fancy lamb instead? Take a look at our braised lamb shanks recipe!