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.