| Serving | |
| Energy (kcal) | 631 kcal |
| Energy (kJ) | 2636 kJ |
| Protein (g) | 30.7 g |
| Carbohydrate incl. fibre (g) | 51.3 g |
| Carbohydrate excl. fibre (g) | 42.2 g |
| Sugar (g) | 15.1 g |
| Fibre (g) | 9.1 g |
| Fat (g) | 32.3 g |
| Saturated Fat (g) | 10.0 g |
| Unsaturated Fat (g) | 20.9 g |
| Monounsaturated Fat (g) | 11.9 g |
| Polyunsaturated Fat (g) | 9.0 g |
| Trans Fat (g) | 1.2 g |
| Cholesterol (mg) | 78 mg |
| Sodium (mg) | 356 mg |
| Salt (g) | 0.89 g |
| Vitamin A (IU) | 583 IU |
| Vitamin C (mg) | 45.3 mg |
| Calcium (mg) | 150 mg |
| Iron (mg) | 6.68 mg |
| Potassium (mg) | 2177 mg |
Rich Beef Daube
Rich Beef Daube | Healthy Beef Stew Recipes - Flora ProActiv
A traditional French stew made with red wine and vegetables. This rich beef daube recipe is a hearty healthy feast for a those chilly winter evenings.
Ingredients
- 20g dried mushrooms
- 100ml water
- 3 tbsp vegetable oil
- 500g beef stewing steak, cubed
- 175g baby onions, peeled
- 2 tbsp plain flour
- 2 cloves garlic, chopped
- 2cm piece fresh root ginger, grated
- 100g sun-dried tomatoes, chopped
- 1 heaped tsp dried mixed herbs
- 200ml red wine
- 200ml beef stock
- Pared rind of 1 orange
- 1 tsp sugar
- 175g chestnut mushrooms, quartered
- 500g floury potatoes (such as Maris Piper), peeled, cooked and mashed
- 50ml skimmed milk
- 20g Flora Pro.Activ Buttery Spread
Directions
- Soak the dried mushrooms in 100ml water for 1 hour.
- Heat 2 tablespoons of oil in a frying pan. Add the steak and fry lightly until brown. Remove the steak and add the onion to the pan. Fry for 6 to 8 minutes until golden. Return the meat to the pan and stir in the flour, garlic, ginger, tomatoes and herbs. Cook for a couple of minutes and then add the dried mushrooms with the liquid, wine, stock, orange rind and sugar. Bring to the boil.
- Transfer to a casserole dish, then cover and cook in preheated oven (170°C/150°C fan oven/gas mark 3) for 1½ to 2 hours until the meat is tender. Heat the remaining oil and fry the chestnut mushrooms for 5 minutes. Add to the casserole and cook for a further 15 to 20 minutes.
- Serve with mashed potato with a knob of Flora ProActiv Buttery spread. Any leftovers can be frozen for another day.