This beef and mushroom stew requires a slow cooker.
Ingredients
- 1/4 cup plain flour
- 800g diced beef
- 2 tablespoons olive oil
- 2 small brown onions, sliced
- 1/2 cup dry white wine
- 2 cups Massel chicken style liquid stock
- 350g Swiss brown mushrooms, quartered
- 1/2 cup chopped sundried tomatoes
- 1 tablespoon chopped fresh rosemary leaves
- mashed potato, to serve
Method
- Step 1Place flour and beef in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a deep frying pan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
- Step 2Add onion to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add wine and stock. Bring to the boil. Add to slow cooker. Add mushrooms. Stir to combine.
- Step 3Cook, covered, on LOW for 5 hours or until beef is tender. Stir in tomato and rosemary. Cook, covered, for 5 minutes or until heated through. Serve with mash.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2053 kj
Energy
23g
Fat Total
6g
Saturated Fat
5g
Fibre
50g
Protein
94mg
Cholesterol
648.88mg
Sodium
8g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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