Every now and then I go on a diet – I’m the yo-yo type .. you know weight up, weight down! This One-Pot Beef And Vegetables, which is so low in fat, is always on our monthly menu, whether I am dieting or not.
A couple of years ago I was 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 in future.
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 doctors 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 foods, which included cutting down on fat. 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.
One-Pot Beef And Vegetables (Low-Fat) is a filling, nutritious meal, ideal for anyone who wants to cut their fat intake
- 1 kg Low-Fat Beef cubed ( just over 2 pounds )
- 3 Onions roughly chopped
- 3 Whole Cloves
- 3 t Fresh Garlic minced
- 2 Dried Bay Leaves
- 3 TB Parsley chopped
- 1 TB Worcestershire Sauce
- 1 TB Salt
- 1/2 t Black Pepper
- 1 1/4 cups Red Wine
- 4/5 cup Beef Stock (use Low-Salt)
- 2 TB Brandy
- 3 Large Carrots peeled and cut into rings
- 1/2 cup Oatmeal (I use the instant type)
- 2 TB Tomato Paste
- 2 t Sugar
- 250 g Mushrooms white button or similar ( whole, sliced, halved or quartered) ( 8 oz )
- 1/3 cup Red Wine extra
- Parsley chopped, to garnish
Pre-heat oven to 180 deg C (350 deg F)
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
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
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 20 minutes
adapted from : Gesonde Gesinskos
Serve immediately, garnished with Parsley, over brown Basmati Rice.