Mix up your meals this week with this slow-cooking Spanish-style beef pot-roast, the family are sure to love it!
Serves44
Cook time3 hr 30 mins3 hour 30 minutes
Prep time10 mins10 minutes
Ingredients
2kg Coles Australian Beef Blade Roast
1 tbs olive oil
1 red onion, halved, thinly sliced
1 chorizo, halved lengthways, thickly sliced
2 garlic cloves, crushed
1 1/2 tsp sweet paprika
1/2 cup (125ml) dry sherry
400g can diced tomatoes
1 cup (250ml) beef stock
2 rosemary sprigs
4 thyme sprigs
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
3/4 cup pitted green olives
Couscous, to serve
Parsley leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Season beef with salt and pepper. Heat half the oil in a large frying pan over high heat. Add beef and cook, turning, for 5 mins or until browned all over. Transfer to a large ovenproof dish with lid.
Step 2
Wipe the pan clean with paper towel. Heat the remaining oil in the pan and cook onion and chorizo for 5 mins or until chorizo is golden. Add garlic and paprika and cook for 1 min or until aromatic. Add sherry and cook for 2 mins or until reduced by half. Add tomato and stock and bring to the boil. Season with salt and pepper. Pour over the beef. Add the rosemary and thyme. Cover and cook for 2 hours and 15 mins, turning the beef twice. Add the combined capsicum and olives and cook for a further 1 hour. Season with salt and pepper.
Step 3
Slice the shred the beef and return to the pan, stirring to combine. Divide couscous among serving plates and top with the beef mixture. Top with parsley leaves to serve.
Mix up your meals this week with this slow-cooking Spanish-style beef pot-roast, the family are sure to love it!
Method
Step 1
Preheat oven to 160°C. Season beef with salt and pepper. Heat half the oil in a large frying pan over high heat. Add beef and cook, turning, for 5 mins or until browned all over. Transfer to a large ovenproof dish with lid.
Step 2
Wipe the pan clean with paper towel. Heat the remaining oil in the pan and cook onion and chorizo for 5 mins or until chorizo is golden. Add garlic and paprika and cook for 1 min or until aromatic. Add sherry and cook for 2 mins or until reduced by half. Add tomato and stock and bring to the boil. Season with salt and pepper. Pour over the beef. Add the rosemary and thyme. Cover and cook for 2 hours and 15 mins, turning the beef twice. Add the combined capsicum and olives and cook for a further 1 hour. Season with salt and pepper.
Step 3
Slice the shred the beef and return to the pan, stirring to combine. Divide couscous among serving plates and top with the beef mixture. Top with parsley leaves to serve.
