Balsamic Braised Beef with Roast Carrot & White Bean
Serves 4 – 6INGREDIENTS:
1 kg. diced round beef steak
2 large carrots peeled and diced
1 medium onion diced finely
1 tsp crushed fresh garlic
1 handful fresh basic chopped
1 bunch marjoram
2 tins of chopped tomatoes
1 tin canelloni beans drained and rinsed
250 ml balsamic vinegar
1 bay leaf
1 tbsp brown sugar
Sunflower oil
Seasoning
TO GARNISH:
Fresh marjoram
METHOD:
Gently cook onion, garlic and bay leaf in a little oil in a large pan.
Add balsamic vinegar and sugar and leave on heat until reduced by about half.
Add chopped tomatoes and bring to the boil, reduce the heat.
In a separate pan with a little oil, sear the beef until a nice brown colour.
Add beef to the tomato and slowly bring back to the boil.
Simmer gently for 45 minutes until meat is tender.
15 minutes before the end of cooking, add canelloni beans and stir gently.
Finish with torn basil and chopped marjoram.
Season to taste with sea salt and freshly ground black pepper.
Serve with boiled baby potato or mashed potato.
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