olive oil
1 onion
1 clove garlic, crushed
3 carrots, chopped
500g stewing or braising steak (cut up into very small cubes if your children are not used to big chunks of meat)
1 tbsp flour
1 tbsp tomato puree
500ml stock
1 tbsp balsamic vinegar
In a large oven proof dish fry onions in a little oil until they are translucent. Add the beef and fry until the beef is browned.
Stir in the flour then add the stock, tomato puree, carrots, garlic and balsamic vinegar.
Cover with a tightly fitting lid and place in a 170 C oven for around 2 hours - braising steak tends to be get more tender the longer you cook it.
Add pepper if necessary but you may find that the stock gives enough seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 68 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 66.2mg | 20 % | |
Sodium 109.1mg | 4 % | |
Potassium 680mg | 18 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 6.9g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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