Nutrition per serve
|Kcal: 365||Fat: 16g||Saturates: 4g||Protein: 30g||Carbs: 18g||Sugars: 5g||Fibre: 3g||Salt: 2g||Iron: 4mg||Calcium: 35mg|
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.
Prep time: 20 mins, Cook time: 3 hours, Total time: 3hours 20 mins
400g Lean beef chuck cut into 1-1/2-inch pieces
260g, (1 jar) Slightly Different Tomato & Basil Sauce
Salt & pepper to season the beef
75g Oyster mushrooms
70g Chopped Bacon
1-2Tbsp Garlic infused olive oil
15g Green tops of spring onion chopped
12g Cornflour mixed with 24ml water
150ml cups dry red wine
1 large carrots, peeled and cut into chunks
18g Yeast extract mixed with 100ml cold water
1 bay leaf
1g teaspoon dried thyme
250g Small new potatoes
Fresh chopped parsley, for serving (optional)
Preheat the oven to 170oc and set a rack in the lower middle position
Rinse and chop the mushrooms
Chop the Bacon, spring onions and parsley
Pat the beef dry and season with the salt and pepper
In a large frying pan, heat 1 tablespoon of garlic infused olive oil over medium-high heat until hot. Brown the meat in batches, turning with tongs, (add one tablespoon more oil for each batch if needed). (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust)
Once cooked on all sides, transfer the beef and juices into a large saucepan.
In the remaining oil, fry the bacon and mushrooms for about three minutes or until crisp and browned.
Add the bacon, mushrooms, wine, cornflour mix, yeast extract mix, Slightly Different Tomato & Basil Sauce, half the spring onion tops, bay leaf and thyme and stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Transfer into an ovenproof dish and cover the pot with a lid, and place in a preheated oven. Braise for 2 hours
Peel the carrots and chop into chunks and slice the potatoes in half leaving the skins on
Remove the pot from the oven and add the carrots and potatoes and stir. Cover and place back in oven for 1 hour or until the vegetables are tender
Remove the bay leaf then taste and adjust seasoning, if necessary
Garnish with the remaining spring onion tops and fresh parsley, if desired and serve