One pot beef with baby vegetables recipe
information
Calories per serving 245
ingredients
1 kg (2 lb 4 oz) silverside joint
1 teaspoon sunflower oil
300 ml (10 fl oz) real ale
300 ml (10 fl oz) beef stock
2 tablespoons tomato puree
2 bay leaves
225 g (8 oz) shallots, peeled
225 g (8 oz) baby carrots, scrubbed
225 g (8 oz) baby new potatoes, scrubbed
225 g (8 oz) baby leeks, halved
salt and freshly ground black pepper
1 teaspoon sunflower oil
300 ml (10 fl oz) real ale
300 ml (10 fl oz) beef stock
2 tablespoons tomato puree
2 bay leaves
225 g (8 oz) shallots, peeled
225 g (8 oz) baby carrots, scrubbed
225 g (8 oz) baby new potatoes, scrubbed
225 g (8 oz) baby leeks, halved
salt and freshly ground black pepper
method
1. Rinse the silverside joint and pat it dry with kitchen paper
2. Heat the sunflower oil in a large flameproof casserole dish and add the joint.
3. Cook it on all sides for 2 - 3 minutes, to seal it.
4. Pour the ale and stock into the dish, and add the tomato puree, bay leaves and seasoning.
5. Bring to the boil and then add the shallots, carrots and new potatoes.
6. Reduce the heat, cover and simmer for 1 hour
7. Remove the cover, stir and then add the leeks.
8. Cover and cook for a further 40 minutes.
9. Serve 100 g (3 1/2 oz) thinly sliced beef per person with the vegetables and gravy spooned over.
2. Heat the sunflower oil in a large flameproof casserole dish and add the joint.
3. Cook it on all sides for 2 - 3 minutes, to seal it.
4. Pour the ale and stock into the dish, and add the tomato puree, bay leaves and seasoning.
5. Bring to the boil and then add the shallots, carrots and new potatoes.
6. Reduce the heat, cover and simmer for 1 hour
7. Remove the cover, stir and then add the leeks.
8. Cover and cook for a further 40 minutes.
9. Serve 100 g (3 1/2 oz) thinly sliced beef per person with the vegetables and gravy spooned over.
serving amount
serves 4
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