Braised beef with carlin peas
Serves 4
Easy
Prep:
Cook:
Make meat go further and a recipe more nutritious at the same time by adding an equal amount of beans or pulses to it. This recipe uses carlin peas, also known as badger or black or grey peas, a traditional British legume.
Skip to ingredients
Units:
- 3 tbsp olive oil
- 400g braising beef (any cut will do)cut into chunks
- 1 onionpeeled but left whole
- 2 large carrotscut into chunks
- 150ml white or red wine
- 1 tbsp tomato purée
- 1 mushroom stock cube
- handful of dried mushrooms(optional)
- small bunch parsleya couple of sprigs left whole, the rest chopped
- 2 bay leaves
- 450g cooked carlin peas(if you use a 570g jar or 400g can, add all of it, including the liquid)
Nutrition: per serving
- kcal447
- fat18g
- saturates5g
- carbs30g
- sugars7glow
- fibre4g
- protein32ghigh
- salt1.3g
Method
step 1
Heat the oil in a medium or large flameproof casserole dish over a high heat. Add the meat and stir to brown all over, about 5 mins.
step 2
Add the whole onion and carrots, and brown briefly for 1-2 mins.
step 3
Pour in the wine and bubble fiercely for a couple of minutes, then add the tomato purée and cook for another minute.
step 4
Crumble in the mushroom stock cube, add 500ml water and bring to a simmer.
step 5
Add the dried mushrooms, if using, the whole parsley sprigs and bay leaves. Season with plenty of pepper and some salt. Cover with a lid, turn the heat down to low and cook for 2 hrs.
step 6
Check the liquid in the pan – it's likely that quite a bit will have evaporated. Tip in the beans along with their liquid if they're from a jar or can. Add more water if the stew looks too dry.
step 7
Cook for another 30 mins, then stir in the chopped parsley. The onion will have collapsed, so break it up and stir it in. Once cool, the stew will keep chilled for up to four days or frozen for up to three months.
