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SLOW COOKED BEEF WITH MUSHROOM AND DRIED TOMATOES

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 800 g diced casserole beef steak
  • 2 tbsp flour
  • 1 tbsp Flora Buttery
  • 1 medium onion, sliced
  • 500 ml water
  • 1 Knorr Beef Stock Pot (or cube)
  • 400 g mushrooms cut into quarters
  • 1 tbsp rosemary, finely chopped
  • 125 g sundried tomatoes

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

417kcal

Energy (kJ)

1744kJ

Protein (g)

51.9g

Carbohydrate incl. fibre (g)

28.0g

Carbohydrate excl. fibre (g)

22.5g

Sugar (g)

15.0g

Fibre (g)

5.6g

Fat (g)

13.3g

Saturated fat (g)

4.9g

Unsaturated fat (g)

6.1g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.5g

Cholesterol (mg)

128mg

Sodium (mg)

694mg

Salt (g)

1.73g

Vitamin A (IU)

299IU

Vitamin C (mg)

16.4mg

Calcium (mg)

79mg

Iron (mg)

7.79mg

Potassium (mg)

2232mg

Total

1670kcal

6975kJ

207.6g

112.1g

89.8g

60.1g

22.3g

53.2g

19.5g

24.5g

20.0g

4.5g

2.1g

514mg

2776mg

6.94g

1196IU

65.5mg

315mg

31.15mg

8927mg


  • 1 Preheat the oven to 170°C, 150°C fan, Gas mark 3. Dust the diced beef with flour.
  • 2 Heat the Flora Buttery in a pan and cook beef in batches until browned. Transfer to a casserole dish or pot with a cover.
  • 3 Add onions to the pan and cook until translucent. Add 500ml of water and the Knorr Stock Pot and bring to a boil. Add mushrooms and add to beef.
  • 4 Now you can either cover and cook it on the stove over low heat for 1 hour and 30 minutes or cover and cook in the oven for 2 hours.
  • 5 Add finely chopped rosemary and tomatoes at the end of cooking, about 15 minutes before the meat is done.