Ingredients

The following ingredients have 4 Servings
  • Olive oil cooking spray (, or 2 tbsp olive oil)
  • 2 lbs | 900g braising steak (, cubed)
  • Salt and pepper (to season beef)
  • 2 large onions (, sliced)
  • 1 tsp garlic granules
  • 1 tbsp brown sugar (or Sukrin Gold for slimming version)
  • ½ tsp salt
  • 4 garlic cloves (, minced)
  • 2 bay leaves
  • 3 tbsp tomato paste
  • 3 tbsp Worcestershire sauce or Soy sauce
  • 2 tbsp red wine vinegar
  • 1 tsp fish sauce (, optional)
  • ¾ cup | 180ml beef stock ((I used Knorr rich beef stockpot))
  • ¼ cup | 60ml red wine (, eg merlot)
  • 3 carrots (, peeled and sliced)
  • 3 parsnips (, peel and diced)
  • Salt and pepper to season (, to taste)
  • 1 tbsp fresh parsley (, to garnish)

Instruction

  • Preheat the oven to 325F (160C).
  • Cut your braising steak into fairly big chunks. Pat dry and then season generously with coarse salt and freshly ground pepper.
  • Heat your pot and mist with cooking spray (or add a tablespoon of olive oil). Sear the beef, in batches, over high heat until nicely browned. The beef should sizzle when it hits the pot. Don’t turn it until it releases easily from the pot. Set aside.
  • Add a splash of red wine (or stock) to deglaze the pot. It will sizzle and steam when it hits the hot pot. Use a wooden spoon to scrape any browned bits at the bottom of the pot.
  • Lower the heat and add more cooking spray (or a little oil). Add the sliced onions, salt, garlic granules and brown sugar. Cook, stirring occasionally, for 5-10 minutes until the onions are soft and slightly caramelised. You can cover the pot to aid this but keep stirring.
  • Add the minced garlic and bay leaves, stirring for a couple of minutes.
  • Stir in the Worcestershire sauce, fish sauce, red wine vinegar and tomato paste.
  • Pour in the beef stock and red wine and bring to a simmer.
  • Nestle the beef over the onions (the liquid level should come about halfway up).
  • Add the carrots and parsnips, cover the pot and cook in the oven for 2-2 ½ hours or until the meat is perfectly tender if pierced with a knife. Check after 2 hours and take it from there.
  • Discard the bay leaves. Check the seasoning and add pepper and salt (if needed). Garnish with chopped parsley and serve over mashed potatoes.