Braised beef recipes create great textures and rich flavours, with the meat being started by searing in a fry pan then being slowly finished in the oven.
This beef roast is cooked right in the pot with carrots, celery, onion and a hint of rosemary. By braising it in the pot you end up with an extra tender roast.
In this recipe stewing steak is first marinated overnight in wine, orange juice and spices and then braised until meltingly tender. Use in sandwiches or serve with mashed potatoes.
The trick to making a healthy, hearty casserole is to include lots of vegetables. The slow cooking makes a rich and full-bodied sauce. This needs a long cooking time, so cook it on the weekend. It keeps well and tastes even better the next day. Double the quantities and freeze for another meal.
This is a really rich and luxurious stew that is deceptively simple to make. As with any stew, this is even better the next day - I like to make it on Sunday ready for some much needed Monday comfort. It's beyond perfect with mash and a little crusty bread to mop up all the delicious juices.
In Germany this braised beef is known as 'Sauerbraten', it is similar to the American pot roast. Making it properly requires some time and patience as the meat needs to sit in the marinade for 3 days.