SLOW BRAISED STEAK IN RED WINE

One of the best comfort dinners EVER! Also know as Pot Roast...

Simple old fashioned cooking at its best, rich and deep in slow braised flavour and served with buttery mashed creamy potatoes makes this dinner spoon food heaven and as my nan always did served with a extra mug of gravy with every dish.  A very happy family dinner.

Served with lots of garden vegetables all tossed in seasoned butter and of course creamy buttery mashed potatoes to soak up all the gravy on your spoon.

Ingredients 

(serves 4)

1 tbsp butter

1 tbsp olive oil

1 kg chuck steak as 1 or 4 steaks

100g pancetta diced

1 onion cut in to wedges

4 carrots peeled and roughly chopped

350ml red wine

500ml beef stock (bone marrow)

3 sprigs thyme

1 sprig rosemary

Perfect Mashed Potatoes 

1 kg Albert rooster potatoes peeled and halved

250g butter

1 tsp Himalayan sea salt 

1/2 tsp white pepper

1 tsp white wine vinegar 

In a Dutch oven add the olive oil and butter on a medium heat, add the chuck steak and sear both sides browning the steaks for a couple minutes, remove and reserve to one side, in the same pan add the pancetta and sear, remove and reserve with the chuck.  Next sear the onions and carrots until lightly caramelised, add the wine to the pan and deglaze scrapping off all the lovely caramelised flavour off the bottom of the pan, add the stock then add back all the reserved ingredients along with the thyme, rosemary, salt and pepper.  Bring to a gentle simmer for 2-3 hours on the stove top or pop in the oven at 170 C / 338 F.

30 minutes before your pot roast is ready, bring a large pan of seasoned water to a boil, add the potatoes and simmer for approx 25 minutes until fork tender, drain and leave to steam dry for 5 minutes, season the potatoes with salt and pepper.  Add the butter to the saucepan and place back on a low heat until melted, add the potatoes and vinegar, mash to your desired consistency, I like smooth my husband likes lumpy!  

To serve place a generous portion of the mashed potatoes piled high in the centre of your bowl, place the pot roast on top with some carrots and onions then spoon over a generous amount of the stock gravy, served lots of seasonal vegetables on the side and enjoy.