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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)

1740kJ

Protein (g)

51.9g

Carbohydrate incl. fibre (g)

27.8g

Carbohydrate excl. fibre (g)

22.4g

Sugar (g)

15.0g

Fibre (g)

5.5g

Fat (g)

13.3g

Saturated fat (g)

4.9g

Unsaturated fat (g)

8.3g

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)

298IU

Vitamin C (mg)

16.2mg

Calcium (mg)

75mg

Iron (mg)

7.69mg

Potassium (mg)

2231mg

Total

1666kcal

6961kJ

207.6g

111.4g

89.6g

60.1g

21.8g

53.0g

19.5g

33.2g

20.0g

4.5g

2.1g

514mg

2775mg

6.94g

1192IU

64.8mg

299mg

30.77mg

8922mg


  • 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.