Fridge Friend recipes
Slow-Braised Steak and Carrot Hotpot recipe
Tender braising steak is slowly cooked with sweet onions and carrots in a rich beef stock until meltingly soft. This comforting dinner is deeply savoury and ideal for a chilly evening.
150 min · Easy · British Jump to method
Ingredients
- 700g Braising Steak
- 1 large Onion
- 3 Carrot
- 750ml Beef Stock
- 1 tbsp Plain Cooking Oil
- 1 tbsp Plain Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 371 kcal |
| Protein | 46 g |
| Carbohydrates | 12 g |
| Fat | 16 g |
| Saturated fat | 5.5 g |
| Fibre | 2.5 g |
| Sugar | 5.5 g |
| Sodium | 1150 mg |
Why this works
High in protein and relatively energy-dense, with moderate fat and a notably high sodium content from the stock and added salt.
High-quality protein. Braising steak provides a substantial amount of complete protein, supporting muscle maintenance and satiety.
Iron and zinc source. Beef is a good source of haem iron and zinc, which are important for red blood cell formation and immune function.
Sodium is high. The added salt plus beef stock make this dish relatively high in sodium, which may not suit those watching blood pressure.
Method
- Cut the braising steak into large chunks and the onion and carrots into thick slices.
- Heat 1 tbsp plain cooking oil in a heavy casserole over a medium-high heat, then brown the braising steak for 6–8 minutes in batches.
- Add the onion and carrot to the pan and cook for 5 minutes until lightly softened.
- Sprinkle in 1 tbsp plain flour and stir for 1 minute to coat the beef and vegetables.
- Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Season with salt and black pepper.
- Bring to a gentle simmer, cover, and cook on a low heat for 2 hours, stirring once or twice, until the braising steak is tender.
- Remove the lid and simmer for a further 15 minutes if needed to thicken the gravy slightly, then serve hot.
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