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Rosemary infused beef and onion souffl?© with buttered peas

There are few more welcome sights than a freshly baked pie straight out of the oven. Reassuringly comforting and beautifully tender beef, topped with a golden cheesy souffl?©, makes this a wonderfully delicious recipe you‚Äôll want to serve time and time again.

4
Beef and onion souffle

For the beef

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 celery stick, chopped
  • 1 tsp chopped fresh rosemary
  • 450 g Irish braising beef, such as chuck, cut into 2.5cm pieces
  • 1 tsp Marmite
  • 1 tbsp Worcestershire sauce
  • 1 tsp English mustard
  • 2 tsp plain flour
  • 300 ml beef stock

For the soufflé topping

  • 3 tbsp cream
  • 75 g butter
  • 75 g mature Cheddar cheese, grated
  • 1 large egg white
  • 150 g small white bread cubes (no crusts and from 2-3 day old bread)
  • sea salt and freshly-ground black pepper

To serve

  • buttered peas

For the beef

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 celery stick, chopped
  • 1 tsp chopped fresh rosemary
  • 450 g Irish braising beef, such as chuck, cut into 2.5cm pieces
  • 1 tsp Marmite
  • 1 tbsp Worcestershire sauce
  • 1 tsp English mustard
  • 2 tsp plain flour
  • 300 ml beef stock

For the soufflé topping

  • 3 tbsp cream
  • 75 g butter
  • 75 g mature Cheddar cheese, grated
  • 1 large egg white
  • 150 g small white bread cubes (no crusts and from 2-3 day old bread)
  • sea salt and freshly-ground black pepper

To serve

  • buttered peas
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Step 1

Heat the oil in a 23cm pan with a lid and sauté the onion, carrot and celery for a couple of minutes until just beginning to soften. Stir in the rosemary with the beef cubes and sauté until golden on all sides.

Step 2

Add the Marmite, Worcestershire sauce, mustard and flour and cook for 1 minute, stirring. Pour in the stock and bring to a simmer, then cover and simmer gently for about 1 hour or until the beef is tender and the sauce has slightly reduced and thickened, stirring occasionally.

Step 3

Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6. To prepare the soufflé topping, place the cream, butter and Cheddar cheese in a small pan and melt over a low heat until runny don’t worry if the mixture looks a bit curdled, as this is normal. Pour into a large bowl. Whisk the egg white until stiff and then fold into the melted cheese mixture. Season to taste and carefully fold in the bread cubes until evenly coated.

Step 4

Quickly spoon the soufflé topping on top the braised beef base and transfer to the oven for another 25-30 minutes or until the soufflé topping is golden brown and bubbling. Serve immediately with the buttered peas.

Copy Text

Step 1

Heat the oil in a 23cm pan with a lid and sauté the onion, carrot and celery for a couple of minutes until just beginning to soften. Stir in the rosemary with the beef cubes and sauté until golden on all sides.

Step 2

Add the Marmite, Worcestershire sauce, mustard and flour and cook for 1 minute, stirring. Pour in the stock and bring to a simmer, then cover and simmer gently for about 1 hour or until the beef is tender and the sauce has slightly reduced and thickened, stirring occasionally.

Step 3

Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6. To prepare the soufflé topping, place the cream, butter and Cheddar cheese in a small pan and melt over a low heat until runny don’t worry if the mixture looks a bit curdled, as this is normal. Pour into a large bowl. Whisk the egg white until stiff and then fold into the melted cheese mixture. Season to taste and carefully fold in the bread cubes until evenly coated.

Step 4

Quickly spoon the soufflé topping on top the braised beef base and transfer to the oven for another 25-30 minutes or until the soufflé topping is golden brown and bubbling. Serve immediately with the buttered peas.