This beef stew is great for a night in. The slow cooking makes the beef tender and the rich sauce is delicious with rice!
- Ben's Original™ Golden Vegetable Microwave Rice 250g
- 1tbsp Vegetable Oil 300g Stewing Beef, diced
- 1 White Onion, roughly chopped
- 2 Celery Sticks, roughly chopped
- 1 Large Carrot, sliced
- 1 sprig of Fresh Thyme
- 1 Bay Leaf
- 1tbsp Plain Flour
- 1tbsp Tomato Puree
- 1tbsp Worcestershire Sauce
- 1 Beef Stock Cube
- Small handful of Fresh Parsley, roughly chopped
Ben's Original™ Golden Vegetable Microwave Rice
1 Pre-heat the oven to 160C. Heat the oil in a casserole pan on a medium heat. Add the diced beef to seal. When brown, remove from the pan onto a plate.
2 Add the onion, celery, carrot, thyme and bay leaf into the pan and soften for 10 minutes, or until the onions are translucent.
3 Stir in the flour until fully coating the vegetables and cook off for 2 minutes. Then add the tomato puree, Worcestershire sauce and beef stock cube.
4 Stir in 400ml of hot water, then add the beef back into the pan. Bring to the boil then turn off the heat and cover the pan with a lid.
5 Place in the oven for 2 hours until the meat is tender and the sauce reduced. Remove from the oven and heat your Ben's Original™ rice pack according to pack instructions. Sprinkle chopped parsley over the stew and serve.
Amount Per Serving
- Carbohydrates (g) 16.2
- Cholesterol(mg) 135
- Dietary Fiber (g) 4.1
- Energy (kJ) 1828
- Protein (g) 49.5
- Sugars (g) 8.9
- Total Fat (g) 18.3
- Saturated Fat (g) 6
- Salt(g) 1.37
- Sodium (mg) 548
- Trans Fat(g) 0.5