Filled with healthy vegetables, this beef hotpot makes a comforting and hearty winter warmer.
Ingredients
- 1/4 cup plain flour
- 750g diced beef chuck steak
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 1 leek, trimmed, halved, washed, cut into 1cm-thick slices
- 3 parsnips, peeled, halved, cut into 5cm lengths
- 2 carrots, peeled, halved, cut into 5cm lengths
- 2 celery stalks, sliced
- 1 bouquet garni (see note)
- 1 cup Massel beef stock
- 375ml bottle lager beer
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Place flour and beef in a bowl. Toss to coat. Remove beef from bowl, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy-based, flameproof casserole dish over high heat. Add half the beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef.
- Step 2Heat remaining oil in dish over medium heat. Add garlic and leek. Cook, stirring, for 3 to 4 minutes or until leek is tender. Return beef to dish. Add parsnip, carrot, celery, bouquet garni, stock and beer. Cover dish. Bring to the boil. Transfer dish to oven. Bake for 2 hours or until meat is tender.
- Step 3Remove lid. Cook, uncovered for 40 minutes or until sauce has thickened. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2106 kj
Energy
26g
Fat Total
7g
Saturated Fat
4g
Fibre
44g
Protein
88mg
Cholesterol
374.56mg
Sodium
5g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Bouquet garni is collection of fresh herbs such as parsley, oregano and thyme tied in a celery stalk or wrapped in muslin used to flavour soups and stews. You can find dried bouquet garni in the spices aisle of the supermarket.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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