Braised beef with mediterranean spices

A hint of spice, new season produce and flavours that will help beat the flu.

Serves 4-6

500g diced steak
2 brown onions, diced
2 sticks celery, diced
¼ cup plain flour
4 large field mushrooms, diced
¼ teaspoons sumac
¼ teaspoons turmeric
¼ teaspoons fennel seeds
1 tablespoon roasted garlic puree
3 tablespoons tomato paste
1 litre of water (red wine optional)
200g kipfler potatoes, washed and dried
4 heritage carrots, peeled
1 bunch English spinach
2 tablespoons fresh herbs, chopped
Salt and freshly cracked black pepper, to taste

  • Step One

    In a large bowl mix the diced beef with roasted garlic puree, sumac, turmeric and fennel seeds. Set aside and allow to marinate (overnight if possible).

  • Step Two

    Dust beef in plain flour.

  • Step Three

    Using a large casserole pot and oil, seal off diced beef.

  • Step Four

    Add diced vegetables, kipfler potatoes and tomato paste. Cook for a further 3 minutes.

  • Step Five

    De-glaze pan with 1 litre of water.

  • Step Six

    Bring to the boil, then turn down and simmer for approximately 2 hours or until tender.

  • Step Seven

    Steam heritage carrots and spinach until cooked.

  • Step Eight

    Add chopped herbs to casserole and place on plate with carrots and spinach.


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