Braising Steak

Energy KCAL/kj: 248/1024
Protein: 18.9g
Salt: 0.16g
Fat: 19g (saturates): 8g
Carbohydrates: (sugars):
Fibre:

Heat the olive oil in a large pot over medium-high heat. Sear the steak on all sides until it's nicely browned, then remove it from the pot and set aside. In the same pot, add some chopped onion, garlic, carrots, and celery. Sauté about 5-7 minutes until vegetables are softened. Pour in the red wine (if using) and beef broth. Return the braising steak to the pot, nestling it among the vegetables. Add the bay leaf and any fresh herbs you're using. Bring the liquid to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook slowly for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork. Remove the bay leaf and discard. Taste and adjust the seasoning with salt and pepper if needed. Serve the braised steak hot, along with the vegetables and cooking liquid, over mashed potatoes, rice, or noodles.  Cooking appliances vary in performance, these are guidelines only.