2 400g Packs Ashfield Braised Steak
1 Large Red Onion
250g Chantenay Carrots
800ml Boiling Water
2 Quixo Beef Stock Cubes
1 Teaspoon Stonemills Thyme
2 Baking Potatoes
1 Tablespoon Cucina Tomato Puree
Sea Salt and Black Pepper
A Little Sunflower Oil
Preheat the oven to 200°c/400°f/gas 6.
Peel, half and slice the onion thickly.
Heat a little oil in a frying pan and brown the braising steak on both sides.
Remove and put into a casserole dish.
Add the onions to the pan and fry for a few mins.
Add to the pan.
Dissolve the stock cubes in the boiling water, stir in the tomato puree and pour over the beef.
Wipe, trim and cut the carrots in half or into quarters if large and add to the casserole, sprinkle over the thyme and season with black pepper.
Cover and bake in the oven for 2 hours.
After the casserole has been cooking for an hour, prick the baking potatoes with a fork and put into the oven.
Peel the parsnips and the swede – cut into medium size cubes.
Cook in some slightly salted boiling water for 20 mins.
Drain and mash along with the butter.
Cut the baking potatoes in half – serve alongside the beef and vegetable mash