Slow Beef Braise

Serves 4. Points value per serve 4, CORE

2tsp olive oil
600g chuck steak, fat trimmed and cut into 3cm pieces
8 spring onion bulbs, trimmed
1 red capsicum, deseeded, cut into 2cm pieces
1x 400g can chopped tomatoes
1 lemon, rind finely grated and juiced to make 2 tbs
1/2 cup (125ml) beef stock, made using stock cubes
10 sprigs fresh lemon thyme

Preheat oven to 180°c. Heat oil in an ovenproof, flameproof casserole dish over a medium-high heat. Add a third of the meat and cook for 3-4minutes or until browned. Transfer to a large plate. Repeat with remaining meat in 2 batches.
Add onion and capsicum to casserole dish and cook for 1 minute. Stir in tomatoes, lemon rind, lemon juice and stock. Bring to boil. Return beef to casserole dish. Add 5 lemon thyme sprigs. Cover. Bake for 1 hour 30 minutes, stirring once during cooking. Serve sprinkled with remaining thyme.