Beef, Tomato and Mushroom Braise

(2 ratings - rate this recipe)

Prep: 10 mins

Cook: 40 mins

Serves 4-6

Low Fat

Excellent source of iron

Ingredients

1kg Quality Mark diced beef
2 tablespoons oil
A little extra oil
1 onion, cut into thin wedges
2 cloves garlic, crushed
250g button mushrooms, halved
500g jar of bottled tomato pasta sauce
2 tablespoons tomato paste
1 cup beef stock
A of pinch sugar
Large pasta shells (cooked) to serve
Basil leaves

Method

Preheat the oven to 180°C.

Cut the steaks across the grain into strips (about 1.5cm wide). Season with salt and pepper. Add oil to the beef strips, mix well.

Heat a wok or frypan, ensure it is hot. Stir-fry the beef in three batches, remove each batch and place it in a casserole dish. Add a little oil to pan, add the garlic and mushrooms and cook for 2 minutes or until mushrooms are golden. Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.

Cover the casserole dish, place in oven, cook 30 - 40 minutes or until beef is tender. Serve with the cooked pasta and sprinkle with basil leaves.

Suitable Cuts
Nutrition
Tips & Tricks

DICED BEEF

Nutrition Information Per Serving

Serving size: 481g

Energy kJ (kcal)	2101 (501)
Protein (g)	50.3
Fat (g)	12.2
Saturated (g)	3.1
Carbohydrate (g)	45.6
Sugars (g)	9.8
Sodium (mg)	629
Iron (mg)	6.7
Zinc (mg)	9.0
Vitamin B12 (ug)	4.5
Vitamin D (ug)	0
Selenium (ug)	15.7

This essential nutrient-packed dish will provide the family with minerals for energy and a healthy immune system including iron, zinc and selenium.

Make sure the meat is trimmed of as much visible silver skin as possible.
Brown the meat in small batches as you do a stir-fry. Ensure the pan is hot when you add the meat, it should sizzle when it goes in.
Make sure the casserole simmers as it cooks – it must not be allowed to boil or the result will be tough, chewy meat.
A healthy serving of beef or lamb is about the size of a deck of cards.