Nutritional Information
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.

  • Serves: 4
  • Prep: 25 mins
  • Cook: 150 mins

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

  1. Soak the dried mushrooms in 100ml water for 1 hour.
  2. 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.
  3. 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.
  4. Serve with mashed potato with a knob of Flora ProActiv Buttery spread. Any leftovers can be frozen for another day.