Mediterranean Pot-roasted Beef
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 6 Tbsps flaxseed
- 71 ozs Beef rump (top side/ top rump)
- 2 large onions (finely chopped)
- 2 stalks Celery (finely chopped)
- 4 carrots (peeled and roughly chopped)
- 4 large Tomatoes (chopped)
- 2 cups sliced Mushrooms
- 1 cup Red wine
- 3 bay leaves
- 2 Tbsps freshly chopped thyme
- ½ cup pitted, black Olives (sliced)
- 3 Tbsps Caper
- thyme (to garnish)
Preparation steps
1.
Heat the oven to 180ºC (160º fan) | 360ºF | gas 4. Heat the oil in a large ovenproof casserole dish and brown the meat on all sides. Remove the meat from the casserole and set aside.
2.
Gently fry the onions and celery until soft but not brown then add the carrots, tomatoes and mushrooms.
3.
Place the meat in the middle of the casserole then pour over the red wine and add the bay leaves and chopped thyme. Season with sea salt and black pepper then cover with a lid and roast in the oven for 1 hour, basting from time to time.
4.
Add the olives and capers and return the casserole to the oven for a further 30 minutes or until the meat is very tender. Serve the pot roast garnished with thyme sprigs.
