Braised beef with Comté macaroni

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the braised beef

  • 4 tbsp olive oil
  • 500g/1lb 2oz beef chuck steak
  • 1 onion, cut into quarters
  • 1 carrot, peeled and halved
  • 1 head garlic, cut in half
  • 2 celery sticks, chopped
  • 2 tbsp tomato purée
  • 300ml/10fl oz Burgundy red wine
  • 1 star anise
  • 1 bay leaf
  • ½ bunch fresh thyme
  • 500ml/18fl oz beef stock, or enough just to cover

For the cheese macaroni

  • 25g/1oz unsalted butter
  • 25g/1oz plain flour
  • 500ml/18fl oz warm milk
  • 250g/9oz Comté, grated
  • few gratings fresh nutmeg
  • 200g/7oz cooked macaroni
  • 50g/1¾oz grated Parmesan
  • 50g/1¾oz breadcrumbs
  • salt and freshly ground black pepper
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