Mediterranean Pot-roasted Beef

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Mediterranean Pot-roasted Beef
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
1077
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,077 kcal(51 %)
Protein114.22 g(117 %)
Fat53.42 g(46 %)
Carbohydrates28.16 g(19 %)
Sugar added0 g(0 %)
Roughage7.15 g(24 %)
Vitamin A1,532.54 mg(191,568 %)
Vitamin D0.55 μg(3 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.91 mg(83 %)
Niacin36.42 mg(304 %)
Vitamin B₆1.68 mg(120 %)
Folate53.39 μg(18 %)
Pantothenic acid3.85 mg(64 %)
Biotin7.56 μg(17 %)
Vitamin B₁₂10.86 μg(362 %)
Vitamin C33.06 mg(35 %)
Potassium2,481.39 mg(62 %)
Calcium148.64 mg(15 %)
Magnesium149.63 mg(50 %)
Iron15.34 mg(102 %)
Iodine1.5 μg(1 %)
Zinc18.43 mg(230 %)
Saturated fatty acids12.23 g
Cholesterol276.76 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 tablespoons
71 ounces
Beef rump (top side/ top rump)
2
large onions (finely chopped)
2 stalks
Celery (finely chopped)
4
carrots (peeled and roughly chopped)
4
large tomatoes (chopped)
2 cups
sliced Mushrooms
1 cup
3
2 tablespoons
freshly chopped thyme
½ cup
pitted, black Olives (sliced)
3 tablespoons
Thyme sprig (to garnish)

Preparation steps

1.
Heat the oven to 180ºC (160º fan) | 360ºF | gas 4. Heat the oil in a large ovenproof casserole dish and brown the meat on all sides. Remove the meat from the casserole and set aside.
2.
Gently fry the onions and celery until soft but not brown then add the carrots, tomatoes and mushrooms.
3.
Place the meat in the middle of the casserole then pour over the red wine and add the bay leaves and chopped thyme. Season with sea salt and black pepper then cover with a lid and roast in the oven for 1 hour, basting from time to time.
4.
Add the olives and capers and return the casserole to the oven for a further 30 minutes or until the meat is very tender. Serve the pot roast garnished with thyme sprigs.