Beef and Vegetable Casserole

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Beef and Vegetable Casserole
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 8 h. 30 min.
Ready in
Calories:
830
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie830 kcal(40 %)
Protein47.06 g(48 %)
Fat37.4 g(32 %)
Carbohydrates57.78 g(39 %)
Sugar added0 g(0 %)
Roughage10.98 g(37 %)
Vitamin A1,383.66 mg(172,958 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.35 mg(32 %)
Niacin19.12 mg(159 %)
Vitamin B₆1.7 mg(121 %)
Folate109.44 μg(36 %)
Pantothenic acid1.76 mg(29 %)
Biotin15.75 μg(35 %)
Vitamin B₁₂2.21 μg(74 %)
Vitamin C42.98 mg(45 %)
Potassium1,462.27 mg(37 %)
Calcium236.57 mg(24 %)
Magnesium101.61 mg(34 %)
Iron7.07 mg(47 %)
Iodine9 μg(5 %)
Zinc8.09 mg(101 %)
Saturated fatty acids9.43 g
Cholesterol127.23 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5 cups
stewing Beef (cut into chunks)
2 cups
4
2 cloves
garlic (crushed)
12
black peppercorns (crushed)
cup
12
small onions (peeled)
4
large carrots (peeled and roughly chopped)
1 sprig
thyme (roughly chopped)
1 ⅔ cups
Beef stock (or water)

Preparation steps

1.
Place the beef in a large bowl and add the wine, bay leaves, garlic, peppercorns and half the oil. Cover and leave to marinate for 6 hours.
2.
Heat the oven to 170ºC (150º fan) | 325ºF | gas 3. Remove the beef from the marinade and pat the pieces dry with kitchen paper. Reserve the marinade.
3.
Heat the remaining oil in an ovenproof casserole dish and gently cook the onions until they begin to brown. Remove the onions from the dish and set aside. Add the meat to the dish and cook until the pieces are lightly browned then return the onions to the pan and add the carrots, thyme, stock and the marinade.
4.
Cover the dish and transfer to the oven. Cook for two hours or until the meat is very tender. Season with a little sea salt if required.