This recipe will work with any meat, but beef or lamb will give particularly good results. You can safely use cheaper cuts of meat, and adjust the spicesto suit your taste. Remember, the secret with braising is to cook your meat
gently.
Dice the meat into 2cm cubes.
Slice the onions in the Food Processor Attachment with the thin slicing disc.
Dust the onions with the flour.
Attach the Flexi Beater and set the temperature to maximum and the speed to stirring 2. Add the oil and butter. Once the oil and butter reach temperature, add the onions and cook for 10 minutes or until golden. You will need to scrape the bottom frequently as it collects an insulating covering of gluey-flour.
Remove the Flexi Beater and attach the Stiring tool, set the temperature to maximum and the speed to stirring 3. Add the garlic and tomato puree and simmer for 5 minutes or until cooked.
Add the meat, and cook for 2 minutes.
Add the brown ale, stock, Worcestershire Sauce, bay leaves and spices slowly to avoid making the sauce lumpy, then simmer at 80?C for 2 hours.
Peel and cut the potatoes into 3cm cubes and quarter the mushrooms. Add the potatoes, mushrooms and tomatoes and simmer for another 30 minutes.
Add the parsley and simmer until the potatoes are cooked. Add seasoning if necessary.
Leave to stand for 30 minutes to rest the meat and then gently reheat and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (607g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 228 | ||
Calories from Fat: 66 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 60.2mg | 2 % | |
Potassium 781.8mg | 21 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 31.6g | ||
Protein 5.4g | 8 % | |
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: 228
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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