New England Braised Beef

This traditional American one-pot meal contains succulent slowsimmered beef and baby vegetables. Many supermarkets now sell 'easy-carve mini beef roast' joints, but if you can't buy one, use a piece of lean chuck steak instead.

Serves 2

6 fresh or frozen baby button onions
450 ml/¾ pint/2 cups very hot (not boiling) beef or vegetable stock
10 ml/2 tsp cider vinegar or white wine vinegar
An 'easy-carve mini beef roast', approximately 225 g/8 oz
350 g/12 oz pack of prepared mixed baby vegetables (containing carrots, leeks, turnips etc.) or ½ x 750 g/1¾ lb frozen vegetable 'stew pack' (containing a mixture of whole baby and diced vegetables such as carrots, onions, swede (rutabaga) and turnips)
175 g/6 oz baby new potatoes, scrubbed
A large pinch of dried thyme or mixed herbs
Salt and freshly ground black pepper
¼ Savoy cabbage, cored and finely shredded, or 75 g/3 oz frozen shredded cabbage


  1. If using fresh baby onions, put them in a bowl and pour over enough boiling water to cover. Leave until the water is tepid, then remove the onions and cut off the tops and root ends; the skins will slide off easily. Put the onions in the ceramic cooking pot and pour over enough of the stock to cover them. Add the vinegar. Cover with the lid and turn on the slow cooker to Low. Leave for a few minutes while measuring and preparing the remaining ingredients.
  2. Place the beef on top of the onions, then surround with the fresh or frozen vegetables and the potatoes. Sprinkle the herbs over and season with salt and pepper. Pour over enough of the remaining stock to cover the ingredients.
  3. Re-cover with the lid and cook for 3¾-5¾ hours or until the beef and vegetables are just tender. (Check the onions by piercing with a sharp knife or skewer as these will take the longest to cook.)
  4. Add the cabbage and increase the temperature to High. Cook for a further 15 minutes or until just tender. Carve the beef into thick slices and place half in a bowl or freezer container with half the vegetables and gravy and allow to cool. Serve the remainder straight away on a warm plate.


Second serving
Either cover the cooled beef and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the beef to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.