Braised Beef

This is an old Yorkshire recipe in which the beef is cooked slightly differently to a gulasz (goulash).  It is cooked with the minimum amount of liquid and the meat is sort of semi-steamed.


  • 500g braising steak – try and buy in big pieces – not cubed.
  • 1 onion
  • 3 cloves of garlic
  • 100g of mushrooms
  • 3 carrots
  • ¼ of a celeriac
  • 1 parsnip
  • 4 cloves
  • 2-3 bay leaves
  • Freshly ground nutmeg
  • 150 ml of dry Vermouth or Sherry
  • Salt and pepper
  • Plain flour for dusting
  • Oil for frying


  • You need a large oven proof dish with a lid.
  • Pre-heat the oven to GM3 – 325°C.
  • Remove the skin from the onion but keep it whole.
  • Stick the cloves into the onion and place it in the dish.
  • Chop the mushrooms into quarters and add to the dish.
  • Peel and chop the carrots, celeriac and parsnip and add to the dish.
  • Peel and chop the garlic and add to the dish.
  • Add the bay leaves to the dish.
  • Pour the vermouth or sherry over the vegetables.
  • Cut the steak into strips.
  • Mix the flour with lots of freshly grated nutmeg, salt and ground pepper.
  • Roll the beef strips in the flour mixture.
  • Fry the beef strips on all sides and put them on top of the vegetables.
  • Put on the lid and place in the oven for around 2- 2 ½ hours.
  • Check on the progress, you may find you need to add some more vermouth or sherry.