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Ingredientes
- 1 Tbsp. Olive or possibly sunflower oil
- 625 gm Lean braising steak, cubed (1 1/4lb)
- 3 x Back bacon rashers, derinded and minced
- 2 x Celery sticks, sliced
- 3 x Carrots, sliced
- 1 Tbsp. Plain wholemeal flour
- 300 ml Red wine, (1/2 pint)
- 450 ml Beef stock, (3/4 pint)
- 2 x Garlic cloves, crushed
- 1 x Bay leaf
- 1 x Bouquet garni
- 12 sm Onions Salt and pepper Minced fresh parsley, to garnish
Direcciones
- Preheat the oven to 200 C, 400 F.
- Heat the oil in a large saucepan and cook the meat for a few min till browned. Using a slotted spoon, transfer the meat to a large casserole dish.
- Cook the bacon, celery and carrots in the remaining oil for a few min. Stir the flour into the mix and cook for 2 min.
- Gradually add in the wine, stock, garlic, bay leaf, bouquet garni and seasoning. Bring to the boil and pour immediately over the meat in the casserole dish.
- Cover the casserole and cook in the oven for 2 hrs or possibly till the meat is tender. Stir in the onions 30 min before the end of the cooking time.
- Remove the bay leaf and bouquet garni. Adjust the seasoning and serve immediately, garnished with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 35 | 27% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 418mg | 17% |
| Potassium 351mg | 10% |
| Total Carbs 8.96g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.74g | 2% |
| Protein 2.27g | 4% |
