Slow Cooker Beef, Leek & Onion Braise

Ingredients

• 500 g beef chuck (Cut into chunky pieces.)
• 500 g onions (Sliced.)
• 500 g leeks (Sliced and washed.)
• 500 ml beef broth
• 50 g garlic (Finely chopped or crushed.)
• fresh thyme (Fresh; amount not specified.)
• black pepper (Amount not specified.)
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 1 tsp balsamic vinegar
• 60 g sourdough bread (Serving suggestion: 60 g per serving; toasted in the video.)
• 5 g butter (Serving suggestion: 5 g per serving; spread on the bread.)

Steps

1. 1

   Slice and wash the leeks, slice the onions, cut the beef chuck into chunky pieces, and finely chop or crush the garlic.

2. 2

   Add the sliced onions to the base of a large ovenproof casserole dish or Dutch oven.

3. 3

   Place the beef chunks on top of the onions, then tuck the leeks in and around the beef.

4. 4

   Add the beef broth, garlic, fresh thyme, black pepper, Dijon mustard, Worcestershire sauce, tomato purée, and balsamic vinegar to the dish.

5. 5

   Cover with a lid and cook in an oven at 160°C fan for 3 to 3½ hours, until the beef is tender and pulls apart easily.

6. 6

   Divide the braise into 5 equal portions and serve.

7. 7

   For the suggested bread-and-butter serving, toast sourdough bread and spread it with butter. Serve one portion of the braise with 60 g bread and 5 g butter.

Notes

The post calls this a slow-cooker braise, but its written method specifies a covered ovenproof casserole or Dutch oven cooked in a fan oven at 160°C for 3 to 3½ hours. The source does not specify amounts for fresh thyme or black pepper. It suggests serving with rice or mashed potato as alternatives, and reports approximate nutrition of 284 kcal per serving without bread and butter or about 470 kcal with the bread-and-butter serving.

Nutrition per serving

• main
• high-protein
• beef
• oven-braised
• slow-cooked
• gluten-containing serving suggestion