Dinner

Braised Beef in Red Wine with Root Vegetables

Step 1 of 6

Season the beef on all sides with salt and pepper, then coat with flour.

2 tbsp olive oil, divided
4 x 200g braising steaks
30g plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
200g Chantenay carrots, cut in half if large
250g sweet potato, peeled and diced into 4cm chunks
300g parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
250ml beef stock
250ml red wine
2 tsp dried thyme
1 bay leaf

2 tbsp olive oil, divided
4 x 7oz braising steaks
1oz plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
7oz Chantenay carrots, cut in half if large
8oz sweet potato, peeled and diced into 4cm chunks
10oz parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
8fl. oz beef stock
8fl. oz red wine
2 tsp dried thyme
1 bay leaf

Step 2 of 6

Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.

2 tbsp olive oil, divided
4 x 200g braising steaks
30g plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
200g Chantenay carrots, cut in half if large
250g sweet potato, peeled and diced into 4cm chunks
300g parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
250ml beef stock
250ml red wine
2 tsp dried thyme
1 bay leaf

2 tbsp olive oil, divided
4 x 7oz braising steaks
1oz plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
7oz Chantenay carrots, cut in half if large
8oz sweet potato, peeled and diced into 4cm chunks
10oz parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
8fl. oz beef stock
8fl. oz red wine
2 tsp dried thyme
1 bay leaf

Step 3 of 6

Add 1 tablespoon oil and steaks to the pot. Cook uncovered for 10 minutes, until browned on all sides.

2 tbsp olive oil, divided
4 x 200g braising steaks
30g plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
200g Chantenay carrots, cut in half if large
250g sweet potato, peeled and diced into 4cm chunks
300g parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
250ml beef stock
250ml red wine
2 tsp dried thyme
1 bay leaf

2 tbsp olive oil, divided
4 x 7oz braising steaks
1oz plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
7oz Chantenay carrots, cut in half if large
8oz sweet potato, peeled and diced into 4cm chunks
10oz parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
8fl. oz beef stock
8fl. oz red wine
2 tsp dried thyme
1 bay leaf

Step 4 of 6

Add remaining 1 tablespoon oil and all remaining ingredients to pot. Season with salt and pepper as desired. Stir to combine, then cover with the lid.

2 tbsp olive oil, divided
4 x 200g braising steaks
30g plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
200g Chantenay carrots, cut in half if large
250g sweet potato, peeled and diced into 4cm chunks
300g parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
250ml beef stock
250ml red wine
2 tsp dried thyme
1 bay leaf

2 tbsp olive oil, divided
4 x 7oz braising steaks
1oz plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
7oz Chantenay carrots, cut in half if large
8oz sweet potato, peeled and diced into 4cm chunks
10oz parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
8fl. oz beef stock
8fl. oz red wine
2 tsp dried thyme
1 bay leaf

Step 5 of 6

Turn dial to BRAISE, set temperature to HI, set time to 3 hours, and press START/STOP to begin cooking.

2 tbsp olive oil, divided
4 x 200g braising steaks
30g plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
200g Chantenay carrots, cut in half if large
250g sweet potato, peeled and diced into 4cm chunks
300g parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
250ml beef stock
250ml red wine
2 tsp dried thyme
1 bay leaf

2 tbsp olive oil, divided
4 x 7oz braising steaks
1oz plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
7oz Chantenay carrots, cut in half if large
8oz sweet potato, peeled and diced into 4cm chunks
10oz parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
8fl. oz beef stock
8fl. oz red wine
2 tsp dried thyme
1 bay leaf

Step 6 of 6

When cooking is complete, carefully remove the lid, remove bay leaf, and allow dish to cool slightly on the counter for 5 minutes before serving.

2 tbsp olive oil, divided
4 x 200g braising steaks
30g plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
200g Chantenay carrots, cut in half if large
250g sweet potato, peeled and diced into 4cm chunks
300g parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
250ml beef stock
250ml red wine
2 tsp dried thyme
1 bay leaf

2 tbsp olive oil, divided
4 x 7oz braising steaks
1oz plain flour
Salt, as desired
Ground black pepper, as desired
2 medium white onions, finely sliced
2 celery sticks, 1cm slices
7oz Chantenay carrots, cut in half if large
8oz sweet potato, peeled and diced into 4cm chunks
10oz parsnips peeled and diced into 4cm chunks
1 garlic clove, peeled, crushed
1 tbsp tomato purée
1 tsp English mustard
8fl. oz beef stock
8fl. oz red wine
2 tsp dried thyme
1 bay leaf

Compatible with

Ninja Foodi PossibleCooker

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