Dinner · THE RIGHT TOOL FOR THE JOB
Slow-braised beef, carrots & olive-oil mash
Fork-tender beef and sweet carrots with a glossy reduced sauce and smooth mash.
- Serves
- 4 generously
- From scratch
- 240 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 1000 g beef chuck, boneless, 4 cm cubes
- 500 g carrots, thick chunks
- 200 g onions, diced
- 12 g garlic, sliced
- 400 g tinned chopped tomatoes
- 600 ml beef stock, preferably unsalted
- 3 g fresh thyme
- 40 ml olive oil
- 1000 g potatoes, peeled, even chunks
- 150 ml milk
- 4 g salt
Method
Brown in batches
Heavy casserole + oven
Heat oven to 150°C fan. Pat beef dry. Heat 20 ml oil in the casserole over medium-high heat. Brown beef in three batches for 5–6 minutes each; reserve.
Build the braise
Same casserole
Cook onion and carrots for 8 minutes. Add garlic for 1 minute, then stock, scraping up the fond. Add tomatoes, thyme and beef. Bring to a gentle simmer; liquid should reach about two-thirds up the meat.
Cook slowly
Oven + covered casserole
Cover and braise for 2½–3 hours, checking after 2 hours. Beef is ready when a fork parts it easily. Add a little hot water if the sauce gets dry; allow longer for a tougher cut.
Make the mash
Saucepan + potato masher
About 30 minutes before serving, simmer potatoes in water until tender, 18–22 minutes. Drain, steam dry for 2 minutes, then mash with warmed milk and remaining 20 ml oil. Season with half the salt.
Finish the sauce
Hob
Lift beef and carrots onto a warm plate. Remove thyme stalks. Simmer sauce uncovered for 5–10 minutes if thin. Taste with remaining salt, return beef and serve over mash.
Kitchen notes
Contains milk. No wine is needed: browning, stock and reduction supply the depth. The braise improves overnight; cool and refrigerate, then reheat once thoroughly. Freeze the braise separately from mash for up to 3 months. Use a masher for potatoes to avoid gluey texture.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.