As we prepare for the cold front to hit us with full force, we tend to bunker down and snuggle under duvets and blankets galore while the frost, wind and rain lash the windows. Sounds familiar? If you’re looking for a hearty, warming recipe to keep you going, we think this’ll do the trick.
400g essential Waitrose British Diced Braising Steak
3 Oxo Beef Stock Cubes
1 tbsp plain flour
1 tbsp olive oil
2 onions, sliced
2 carrots, thickly sliced
1 cinnamon stick
180g pack Waitrose Sweetfire Beetroot Wedges, cubed
450g pack Waitrose Cheddar Mash, to serve
- Tip the beef into a large bowl then crumble over 1 of the Oxo cubes. Add the flour and toss together well until the meat is evenly coated.
- Heat the oil in a large saucepan and cook the meat over a high heat until nicely browned. Remove with a slotted spoon and set aside. Add the onions to the hot pan and cook for 5 minutes until softened and golden.
- Return the meat and any resting juices to the pan. Add the carrots, cinnamon stick and 500ml water then crumble in the remaining 2 Oxo cubes. Bring to the boil, cover and simmer gently for 2–2½ hours until the meat is very tender.
- Stir in the beetroot and cook for 5 minutes or so until heated through. Serve with the mash.
Nutrition 436kcals/29.3g protein/34.6g carbohydrate/12.1g sugars/20g fat/9g saturated fat/4.7g fibre/2.3g salt per serving
For more inspiration, check out the Waitrose recipe pages.