Cider-Braised Beef with Root Vegetables

• 700 gbraising beef, cut into 4 cm cubes
• 275 gcarrots, cut into thick slices
• 325 gturnips, peeled and cut into wedges
• 650 gwaxy potatoes, cut into large chunks
• 180 gshallots, peeled and halved
• 330 mldry cider
• 450 mlbeef stock
• 30 gplain flour
• 25 mlrapeseed oil
• 25 gDijon mustard
• 5 gthyme leaves, stripped from the stalks
• Fine salt, as needed
• Black pepper, freshly ground

Method

1. 1Heat the oven to 170°C/150°C fan. Pat the beef dry and season lightly. Heat the oil in a heavy ovenproof casserole and brown the beef in two batches for 5–6 minutes each, then lift out.
2. 2Fry the shallots and carrots in the same pot for 5 minutes until the edges start to colour. Stir in the flour and thyme for a minute.
3. 3Gradually pour in the cider, stirring to lift the browned bits, then add the stock and mustard. Return the beef and bring to a simmer.
4. 4Cover and cook in the oven for 1 hour 45 minutes until the beef begins to yield when pressed with a spoon. Check once and add a little water if the liquid drops below the meat.
5. 5Add the turnips and potatoes, pushing them into the sauce. Cover and return to the oven for 45–60 minutes until the roots are tender and the beef breaks easily with a fork.
6. 6If the sauce is thin, simmer the uncovered pot on the hob for 5–10 minutes until it coats the vegetables. Taste before adding salt and pepper, then divide between four bowls.

Per serving

kcal

328

protein

7.7g

fibre

8.8g

carbs

56.9g

fat

6.8g