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Beef and Potato Braise

ingredients

serves 4
30 ml (2 tbsp) oil
450 g (1 lb) braising steak, cut into large chunks
2 leeks, trimmed and thinly sliced
700 g (1 1/2 lb) potatoes, peeled and cut into 5 mm (1/4 inch) slices
salt and freshly ground pepper
300 ml (1/2 pint) beef stock
225 g (8 oz) tomatoes, skinned and quartered

method

1. Heat the oil in a shallow frying pan and fry the meat for about 5 minutes until evenly brown. Remove from the heat.

2. Put the meat into a 2 litre (3 1/2 pint) shallow ovenproof casserole. Top with the leeks and potatoes and season well.

3. Pour over the beef stock and cook covered in the oven at 170°C (325°F) mark 3 for 1 1/2 hours, then raise to 190°C (375°F) mark 5 and continue to cook uncovered for 30 minutes. Any potato surface protruding from the surface lightly brush with oil.

4. A quarter of an hour before the end of the cooking, tuck the tomatoes in among the other vegetables.

What did you think?

28 people have helped to review this recipe. Thankyou!

Very nice...
posted by Moomin @ 12:00PM, 8/31/08
A delicious recipe and very easy to do. I used slightly more stock than suggested, but that was just my preference. Really, really tasty though.
Very easy and cery tasty
posted by Anna @ 02:02PM, 7/01/09
So simple to make, I couldn't believe it, I will definitely use this recipe again. Tasted delicious, good for winter evenings. The dish I used was less than 3 pints but it all fit in at a push.
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