The Crypt Beef Stew
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
25.3g
Energy (kJ)
1748kJ
Energy (kcal)
418kcal
Carbohydrate incl. fibre (g)
31.0g
Carbohydrate excl. fibre (g)
25.5g
Sugar (g)
7.6g
Fibre (g)
5.5g
Fat (g)
22.1g
Saturated fat (g)
8.5g
Unsaturated fat (g)
12.9g
Monounsaturated fat (g)
9.2g
Polyunsaturated fat (g)
3.5g
Trans fat (g)
1.2g
Cholesterol (mg)
77mg
Sodium (mg)
584mg
Salt (g)
1.46g
Vitamin A (IU)
5262IU
Vitamin C (mg)
40.1mg
Calcium (mg)
92mg
Iron (mg)
3.85mg
Potassium (mg)
1173mg
Total
101.0g
6991kJ
1671kcal
123.9g
102.1g
30.3g
21.8g
88.3g
34.1g
51.5g
36.8g
14.0g
4.8g
309mg
2337mg
5.84g
21050IU
160.3mg
367mg
15.41mg
4694mg
- 1 tbsp vegetable oil
- 1, onion
- 2 celery sticks, diced
- 2 carrots, cut into chunks
- 1/2 swede, cut into chunks
- 500 g beef casserole steak, diced
- 10 ml Splash of balsamic vinegar
- 1 tbsp tomato puree
- 2 tbsp flour
- 10 grams Knorr Beef Stock Cube, dissolved in
- 2 potatoes, cut into chunks
- 2 bay leaves
- 2 grams thyme
- 2 grams rosemary
- ground pepper, to taste
- 500 ml boiling water
- 1 Using a heavy based pan heat the oil and fry onion, celery, carrot and swede for about 2 mins.
- 2 Then add the beef and fry until browned all over.
- 3 Add balsamic vinegar and allow to cook until vinegar smell dissipates, add tomato puree and cook out for about a minute until it's a darker colour, be sure to stir constantly (don't worry if you think it's too dark, it all adds to the flavour).
- 4 Add flour, stir until coated, pour in the stock, and mix well.
- 5 Add potatoes and herbs and transfer to a casserole dish, cover and cook at approximately 160C, 150C fan, Gas mark 3 for about 1 3/4- 2 hours (the longer the better, slow cookers are ideal for this) or until the meat is tender.
- 6 Season to taste with black pepper and serve with crusty bread and a side of broccoli.