Slow cooked beef in a rich and smoky tomato and red wine sauce

Serves 2

Prep time: 35 minutes

Cook time: 3-4 hours

What you’ll need:

2 braising steaks

2 tsp avocado or rapeseed oil

400g halved plum tomatoes

500ml water

100ml red wine

1tbsp white wine vinegar

½ tsp coarse black pepper

½ tsp smoked paprika

Pinch of salt

2 bay leaves

Whole red onion (small)

6 chopped chestnut mushrooms

50g finely chopped kale

4 cloves of crushed garlic

A pinch of fresh finely chopped basil leaves

Instructions:

1.       Add your tomatoes, water, red wine, white wine vinegar, salt, pepper, paprika and bay leaves to a pot and leave to cook on a medium heat for 20 minutes

2.       Prep your steaks into smaller pieces and fry in avocado oil until browned with onion, mushrooms, and garlic

Tip: Add the garlic last, as it can burn quickly

3.       Press your tomatoes to help them break down further, then add the contents of the pan to the tomato sauce

4.       Now prep and add the kale and basil

5.       Cover and leave to cook on a low heat for 3-4 hours