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June 7, 2012

Low-Fat Beef Pot

Every now and then I go on a diet - I'm the yo-yo type .. you know weight up, weight down!

A couple of years ago I was extremely very overweight and after some tests were done, my doctor told me if I wanted to live another year I'll have to, first loose some weight and secondly start to watch what I eat. Apparently, I have High-Blood Cholesterol - according to the doctor ... I inherited it. I've noticed that whenever you're diagnosed with something nowadays, and the docs can not give any other explanation, you're told it is inherited!

Anyhow, I had to change my eating habits, started to eat more healthy stuff and all that. BUT, I absolutely refused to give up my red meat - no way! I did cut it down to only once or twice a week, though.

I started my own "diet" , rummaging through all healthy cookbooks, magazine articles and all I could lay my hands on.  Four months later I've lost 24kg (more than 50lbs)! My cholesterol count was also cut in half.

My lovely cousin, Erica, also want to eat healthier and I decided to share some healthy, tasty recipes every now and then, otherwise she might un-follow me {wink}. Just joking, she's not the type to unfriend/un-follow or un-anything. Her personality is just too nice ! Enjoy Erica, this is for you...

Low-Fat Beef Pot

recipe adapted from : Gesonde Gesinskos by Christelle Erasmus

1 kg Low Fat Beef, cubed
3 Onions, chopped roughly
3 Whole Cloves
3 t Minced Garlic
2 Bay-Leaves
45 ml Parsley, chopped
15 ml Worcestershire Sauce
5 ml Salt
3 ml Freshly ground Black Pepper
150 ml Red Wine
200 ml Beefstock (use Low-Salt)
25 ml Brandy
3 Large Carrots, peeled and cut into rings
1/2 cup Oatmeal (I used the instant type)
30 ml Tomato Paste
10 ml Sugar

250g Mushrooms, white button or similar (use as is, sliced, halved, quartered..)
75 ml Extra Red Wine
Chopped Parsley for garnish

1.) Pre-heat oven to 180 deg C (350 deg F)
2.) Add all ingredients, except the Mushrooms, Extra Red Wine and Parsley(garnish) to a large oven dish with a lid. Mix it all up, put the lid on, pop into the oven for 1 1/2 hours.
3.) Lower the oven temperature to 160 deg C (325 deg F). Add the Mushrooms and Extra Red Wine, replace lid and bake for another hour.
4.) After 40 minutes, check if you're happy with the thickness of the sauce and if needed add a little cornflour (mixed with a little bit of cold water) to the dish, stir, cover and bake for the remaining 10 minutes.

Serve immediately, garnished with Parsley, over brown Basmati Rice.

Till next time,


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  1. This sound delicious! And both red wine and Brady in it, I'll be the flavors just pop. Thanks for sharing.

  2. Hey thank you so much for following Carole's Chatter. I am now following you, too!

  3. Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great weekend.

  4. That looks like a delicious stew!

  5. Oh, that sounds so good. I love the ingredients list! You keep up the good work :)

  6. I have a teenager who wants beef and a waist that wants salad. This looks like a good compromise. I would love if you can share this recipe on my foodie friday party today.

    1. Thanks Diane - I have linked up a few recipes.


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