Braised beef with mash and winter veg

1. Preheat oven to 150°C. Using the stovetop, heat the Cast Iron Braiser with 2 tbsp of oil on medium heat and then add half of the beef pieces, being careful not to overcrowd the pan. Season with salt and pepper. Brown the outside of the beef until golden and sizzling on the outside, turning occasionally. Carefully remove the beef from the pot and set aside. Repeat with the remaining beef pieces.  
2. Return the Cast Iron Braiser on medium heat and add the onion, followed by the garlic. Add the leek if using. Cook for 2-3 minutes until translucent, then stir in the flour and tomato paste. Add the beef stock, scraping the bottom of the pot to de-glaze. 
3. Add the mustard, bay leaves, herbs (if using) and return the beef pieces to the pot. Season again with salt and pepper, cover and transfer to the oven for an hour.  
4. Remove the Cast Iron Braiser from the oven after an hour, and add the carrots, then return to the oven and cook for another 30-40 minutes until tender. 
5. Remove from heat and add fresh herbs if using. Serve hot with sides of your choice.  

Top tips: 

• What can I use instead of beef stock? Beef stock adds a savoury flavour, but you can use the same quantity of other flavours of stock cubes or liquid stock, such as vegetable or chicken. The flour adds a thickness to your braise—this can be omitted if you want a thinner sauce. 
• How do I store this and how long will it last? Cool down and store in the fridge for up to a week, or portion into sealed and airtight containers to store for up to a month in the freezer.  

Recipe tips: 

• What other cuts of beef can be used? This recipe calls for beef chuck roast, which is an affordable cut of beef due to its toughness. However, by braising low and slow, this tough cut can be turned into a tender and delicious meal. Similar cuts which will need a long cooking time include boar roast, or blade/cross-cut blade. More tender cuts such as beef topside can be used instead, just adjust the cooking time according to your preference. 
• How do I store this and how long will it last? Cool down and store in the fridge for up to a week, or portion into sealed and airtight containers to store for up to a month in the freezer.  

FAQs: 

• What can I use instead of beef stock? Beef stock adds a savoury flavour, but you can use the same quantity of other flavours of stock cubes or liquid stock, such as vegetable or chicken. The flour adds a thickness to your braise—this can be omitted if you want a thinner sauce. 
• Do I need to add the leek and thyme? These are optional and add more flavour to your braise—leek gives an added layer of flavour, but you can add more onion instead. Fresh thyme also adds more flavour, but can substitute with dried thyme for a cheaper alternative.  
• What can I use instead of mashed potatoes? You can substitute with any comfort carb of your choice—this braise goes well with cooked rice of a slice of warm bread. You can also make mashed pumpkin or kūmara instead. You can also add chopped potatoes with the carrots in step 5. 
• What other winter veg can I use instead of silverbeet? Silverbeet is an inexpensive way to add veg to this meal during the winter. Blanch it in hot water and serve with the braised beef juices. You can also use other greens such as spinach, or frozen veggies such as peas.  
• What can I use instead of chives? Chives are used as a garnish at the end for a fresh flavour. You can substitute this with chopped fresh parsley, spring onion, or leave it out entirely.