A nice, easy braise for a cool evening. It might be worth having a bit extra colcannon, as it's really only three serves as it is. Serve with some greens, like beans or peas.
- 2 tbs olive oil
- 1 kg lean diced chuck
- 1 onion, finely chopped
- 300g carrots, halved lengthways, thickly sliced
- 3 garlic cloves, thinly sliced
- 1 tbs tomato paste
- 1/4 cup flour
- 2 tsp smoked paprika
- 3 anchovy fillets in oil, drained, chopped
- 2 tbs chopped thyme leaves
- 3/4 red wine
- 400g can chopped tomatoes
- 1 1/2 cups beef stock
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 1/2 tbs milk
- 100g kale, chopped
- Preheat the oven to 160ºC. Heat the oil in an ovenproof casserole over medium-high heat. Brown the beef, in batches. Remove from the pan.
- Add the onion, garlic and carrot and cook, stirring, for 3-4 stirring, for 5 minutes or until softened.
- Add the tomato paste and cook for 1 minute, then add the flour and paprika, and cook for a further 1 minute. Add the anchovy, thyme, wine, tomato and broth, and bring to a simmer. Return the beef to the casserole, season, then cover with a lid and transfer to the oven for 1 1/2 hours. Remove the lid, then cook for a further 30 minutes or until the beef is tender and sauce is reduced.
- Meanwhile, to make the colcannon, place the beans and milk in a food processor and whiz until smooth. Rinse the kale and drain briefly, then place, with excess water still clinging to the leaves, in a saucepan. Cook, stirring, over medium heat for 1-2 minutes until wilted. Stir through the bean purée, season, then cook for a further 1-2 minutes until warmed through.
- Divide the colcannon among serving bowls and top with the braised beef to serve.
Preparation time: 15 minutes
Cooking time: 2.5 hours