Beef Stew en Papillote

117 Reviews
90% would make this recipe again

This slow-cooking method, where beef is wrapped in aluminum foil, with no supervision and ...no mess, is ideal for less tender and less expensive cuts of meat. The final result: a welcoming aroma in the house and a juicy and tasty meal.

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Preparation : 10 min Cooking : 3 h
250 calories/serving

Ingredients

1/4 cup ketchup 65 g
1 tbsp white flour (all purpose) 8 g
1 tbsp Worcestershire sauce 15 mL
1 tbsp soy sauce 15 mL
1/2 tsp mustard powder 1 g
1 kg blade pot roast

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. In a small bowl, mix the ketchup, flour, soy sauce, Worcestershire sauce and mustard.
  3. Put the pot roast on a large sheet of heavy-duty aluminum foil, spread the mixture on top, then wrap and seal thoroughly (you may want to add an additional sheet to ensure that the juices are well trapped inside).
  4. Put the wrap on a baking pan then cook in the middle of the oven. Serve with the juices.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

250

Fat

10 g

16 %

Saturated 4.1 g
+ Trans 0.3 g

22 %

Cholesterol

80 mg

Sodium

230 mg

10 %

Carbohydrate

7 g

2 %

Fibre

0 g

2 %

Sugars

4 g

Net Carbs

7 g

Protein

31 g

Vitamin A

28 %

Vitamin C

5 %

Calcium

2 %

Iron

25 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 4
Fats 2
More info
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Reviews

117 Reviews (115 with rating only) 90% would make this recipe again
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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

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Braise/Stew

Top Reviews

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

I made it in the slow cooker with beef cubes, and it was delicious and easy. Came out almost like pulled pork.

Useful 2
april 05, 2009 | I would make this recipe again

This was tasty, I think I will for sure do the slow cooker version next time.

Useful 0

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