Every now and then I go on a diet – I’m the yo-yo type .. you know weight up, weight down! This One-Pot Beef And Vegetables, which is so low in fat, is always on our monthly menu, whether I am dieting or not.

A couple of years ago I was very overweight and after some tests were done, my doctor told me if I wanted to live another year I’ll have to, first loose some weight and secondly start to watch what I eat in future.

Apparently, I have High-Blood Cholesterol – according to the doctor … I inherited it. I’ve noticed that whenever you’re diagnosed with something nowadays, and the doctors can not give any other explanation, you’re told it is inherited!

Anyhow, I had to change my eating habits, started to eat more healthy foods, which included cutting down on fat. BUT, I absolutely refused to give up my red meat – no way! I did cut it down to only once or twice a week, though.

I started my own “diet” , rummaging through all healthy cookbooks, magazine articles and all I could lay my hands on.  Four months later I’ve lost 24kg (more than 50lbs) ! My cholesterol count was also cut in half.

One-Pot Beef And Vegetables (Low-Fat)

Linda Nortje

One-Pot Beef And Vegetables (Low-Fat) is a filling, nutritious meal, ideal for anyone who wants to cut their fat intake

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Course Main Course

Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

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Servings 6 Servings

Ingredients

  

1x2x3x

• 1 kg Low-Fat Beef cubed ( just over 2 pounds )
• 3 Onions roughly chopped
• 3 Whole Cloves
• 3 t Fresh Garlic minced
• 2 Dried Bay Leaves
• 3 TB Parsley chopped
• 1 TB Worcestershire Sauce
• 1 TB Salt
• ½ t Black Pepper
• 1 ¼ cups Red Wine
• ⅘ cup Beef Stock (use Low-Salt)
• 2 TB Brandy
• 3 Large Carrots peeled and cut into rings
• ½ cup Oatmeal (I use the instant type)
• 2 TB Tomato Paste
• 2 t Sugar
• 250 g Mushrooms white button or similar ( whole, sliced, halved or quartered) ( 8 oz )
• ⅓ cup Red Wine extra
• Parsley chopped, to garnish

Instructions

 

• Pre-heat oven to 180 deg C (350 deg F)
• Add all ingredients, except the Mushrooms, Extra Red Wine and Parsley(garnish) to a large oven dish with a lid. Mix it all up, put the lid on, pop into the oven for 1 1/2 hours
• Lower the oven temperature to 160 deg C (325 deg F). Add the Mushrooms and Extra Red Wine, replace lid and bake for another hour
• After 40 minutes, check if you’re happy with the thickness of the sauce and if needed add a little cornflour (mixed with a little bit of cold water) to the dish, stir, cover and bake for the remaining 20 minutes

Notes

adapted from : Gesonde Gesinskos

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve immediately, garnished with Parsley, over brown Basmati Rice.

LINDA