Roll the beef cubes in the seasoned flour and set aside.
In a large, flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the beef cubes and fry, turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer the beef to a plate and set aside.
Preheat the oven to 180?C.
Add the onions and garlic to the casserole and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the carrots and celery to the casserole and cook, stirring occasionally, for a further 3 or 4 minutes.
Return the meat to the casserole. Pour in the stock and bring the mixture to the boil, stirring occasionally. Add the potatoes and stir in the lemon juice, salt, pepper and thyme. Cover the casserole and place it in the oven. Cook for 90 to 120 minutes or until the meat is tender.
Remove from oven and serve with a tossed green salad and red wine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (662g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 675 (65%)|
|Amt Per Serving||% DV|
|Total Fat 75g||100 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 242mg||74 %|
|Sodium 593.3mg||20 %|
|Potassium 1851.9mg||49 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 34.7g|
|Protein 49.6g||71 %|
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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: 1038
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