Two-Ingredients Beef Stew

3 Reviews
100% would make this recipe again

A stew that practically cooks itself: A true "lifesaver".

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Ingredients

??? blade pot roast ???
??? pouch onion or leek soup mix ???
??? aluminum foil ???

Before you start

The cooking time varies with the temperature of the oven: I recommend using 135ºC/275ºF and calculate about 3 h per kilo of meat. If you prefer, you may vary the temperature between 100ºC/205ºF and 150ºC/300ºF, then adjust the cooking time accordingly (longer at lower temperatures and shorter at higher temperatures).

Method

  1. Preheat the oven to 135ºC/275ºF.
  2. Put the pot roast on a large sheet of heavy-duty aluminum foil, spread the soup mix on top, then wrap and seal thoroughly (you may want to add an additional sheet to ensure that the juices are well trapped inside). Put the wrap on a baking pan.
  3. Cook in the middle of the oven. Serve with the juices. It is not necessary to add any salt, since the soup mix is already salted.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

270

Fat

10 g

16 %

Saturated 4 g
+ Trans 0.3 g

22 %

Cholesterol

90 mg

Sodium

560 mg

23 %

Carbohydrate

9 g

3 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

8 g

Protein

32 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

3 %

Iron

23 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin D
Source of  :
Copper, Magnesium, Vitamin B1
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 4
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

keep making it every other week - so simple and the kids love it!

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