Start stewing! A great winter warmer is here.
Ingredients
- 2 tablespoons olive oil
- 750g gravy beef, trimmed, cut into 3cm cubes
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 medium carrots, peeled, halved, sliced
- 2 celery stalks, sliced
- 4 slices pancetta, chopped
- 2 tablespoons plain flour
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons balsamic vinegar
- 1 cup red wine
- 1 cup Massel beef stock
- 400g can diced tomatoes
- Cooked pasta, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in dish. Add onion, garlic, carrot, celery and pancetta. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour. Cook, stirring, for 1 minute. Add bay leaves, thyme, rosemary and sage.
- Step 3Stir in vinegar, wine, stock and tomato. Cover. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Serve with pasta.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1818 kj
Energy
17g
Fat Total
4g
Saturated Fat
4g
Fibre
49g
Protein
130mg
Cholesterol
659.8mg
Sodium
7g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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