Port-braised beef, speck & mushrooms

Turn a budget cut into a gourmet dish with this rich beef in port recipe.

• 1 tablespoon olive oil
• 1.5kg beef chuck steak, cut into 8cm pieces
• 300g speck, rind removed, cut into batons
• 300g button mushrooms, halved
• 2 celery sticks, coarsely chopped
• 1 brown onion, coarsely chopped
• 4 garlic cloves, halved
• 250ml (1 cup) port
• 250ml (1 cup) Campbell's Real Stock Beef
• 3 fresh thyme sprigs
• 3 dried bay leaves

Energy 2253kJ	Fat saturated 8.00g
Fat Total 24.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 7.00g	Dietary Fibre 2.00g
Protein 62.00g	Cholesterol 184.00mg
Sodium 993.77mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Cook beef in 2 batches, turning, for 3-4 minutes or until browned. Transfer to a large ovenproof dish.

2. Step 2

   Cook speck, mushroom, celery, onion and garlic in pan for 3-4 minutes or until soft. Add port and stock. Bring to the boil. Pour over beef. Add thyme and bay leaves. Cover. Bake, stirring occasionally, for 3 hours or until tender.

3. Step 3

   Use a slotted spoon to transfer beef and vegetables to a large bowl, reserving braising liquid in the dish. Cover the bowl with plastic wrap. Place in the fridge. Cover the dish with plastic wrap. Chill for 4 hours or overnight.

4. Step 4

   Remove and discard fat from the surface of the liquid. Bring to the boil over medium-high heat. Simmer for 5 minutes or until the liquid reduces by half. Add the beef mixture. Cook for 10 minutes or until heated through.

Brown the meat in a hot pan before braising - this caramelises the surface and adds flavour and colour to the dish.

Use a pan or dish large enough to hold the meat in a single layer. If it's overcrowded, the meat won't cook evenly.

Cover the pan or dish tightly with a lid or foil. This stops the braising liquid evaporating and the meat drying out.

After removing excess fat, boil the braising liquid until it reduces – this creates a rich sauce.

For tasty sides, go for crusty bread, steamed vegies, mashed potato or creamy polenta.