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One-Pot Beef And Vegetables (Low-Fat)
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One-Pot Beef And Vegetables (Low-Fat)
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
 

One-Pot Beef And Vegetables (Low-Fat) is a filling, nutritious meal, ideal for anyone who wants to cut their fat intake

Course: Main Course
Servings: 6 Servings
Author: Linda Nortje
Ingredients
  • 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
Instructions
  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 20 minutes
Recipe Notes

adapted from : Gesonde Gesinskos