When we were first married, the oven in our flat had two settings: off and 10000°C. A wedding gift of an expensive Le Crueset dish became competently charred when I attempted to make cholent in it one week. In my loft decluttering I came across the charred dish, and using a newly discovered noxious-gets-everything-off-cleaning-product, steel wool and elbow grease I managed to get the last burnt bits off.
I fancied lamb this week but the price put me off! So I settled for some nice juicy looking chuck (braising) steaks. I thought it would be a good sort of thing to try out the Le Crueset for. Having googled a bit and then taken inspiration, I present…
Chuck Beef Steaks with mushrooms
3 garlic cloves
1.5kg chuck steaks (3 packs)
350g closed cup mushrooms
1 beef stock cube
- Peel, and chop up onion and garlic.
- Spray the dish with oil (or do this in a frying pan and then use a regular pan either with a lid or covered with foil, or slow cooker for the second part).
- On the hob, fry up the onions and garlic until softened.
- Add the meat and stir it all around.
- Sprinkle some marjoram and paprika.
- Leave that all on a low-ish flame,
- Put on the kettle and then dissolve the stock cube in a mug. Then add it to the pot.
- Chop up the mushrooms, add them to the pot.
- Give everything a good stir. Put the lid on and put in a low oven (160°C) for 2 hours or so until the meat is soft and falling apart.
It’s a shame you can’t add smells to websites! Because my kitchen smells amazing right now!!
If split between 4, 614kcal. Between 6, 409kcal.