Slow-Cooked Beef in Rich Sauce with Herbed Rice and Creamy Coleslaw

 

Ingredients

For the Beef in Sauce:

500g beef (chuck or brisket), cut into chunks

2 tbsp oil

1 onion, finely chopped

2 garlic cloves, minced

2 tbsp tomato paste

1 cup beef broth

1/2 cup red wine (optional)

1 tbsp Worcestershire sauce

1 tsp paprika

1 tsp black pepper

Salt to taste

1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Herbed Rice:

2 cups cooked basmati or jasmine rice

1 tbsp butter

1/2 tsp garlic powder

1 tbsp fresh parsley, chopped

Salt to taste

For the Creamy Coleslaw:

1 cup shredded purple cabbage

1 cup shredded green cabbage

1/2 cup grated carrots

1/4 cup mayonnaise

1 tbsp lemon juice or vinegar

1 tsp sugar

Salt and pepper to taste

Instructions

1. Cook the Beef:

Heat oil in a pan, brown the beef on all sides, and set aside.

In the same pan, sauté onions and garlic until softened.

Stir in tomato paste, beef broth, wine, Worcestershire sauce, paprika, salt, and pepper.

Add the beef back in, cover, and simmer on low for 2-3 hours until tender.

Stir in the cornstarch slurry and let it thicken.

2. Prepare the Herbed Rice:

In a pan, melt butter and add garlic powder.

Stir in cooked rice, season with salt, and mix in fresh parsley.

3. Make the Creamy Coleslaw:

In a bowl, mix mayonnaise, lemon juice, sugar, salt, and pepper.

Add shredded cabbage and carrots, tossing well to coat.