Beef Stew en Papillote

9 Reviews
100% would make this recipe again

This slow-cooking method, 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 : 7 h
240 calories/serving

Ingredients

2 tbsp water 30 mL
2 tbsp ketchup 30 g
1 tbsp brown rice flour 10 g
10 drops Tabasco sauce 0.63 mL
1/2 tbsp wheat-free soy sauce 8 mL
1/2 tsp mustard powder 1 g
1 kg blade pot roast

Before you start

A slow cooker is needed to make this recipe.

Method

  1. In a small bowl, mix the ketchup, flour, soy sauce, Tabasco sauce, water, and mustard.
  2. Put the pot roast in the ceramic cooking pot, then spread the mixture on top. Cover the slow cooker with the lid and cook 6-8 h at 'low', or until the meat is very tender. Alternatively, cook 4 h at 'high'.
  3. Serve the meat with the juices. It is not necessary to add any salt.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

240

Fat

10 g

16 %

Saturated 4.1 g
+ Trans 0.3 g

22 %

Cholesterol

80 mg

Sodium

120 mg

5 %

Carbohydrate

4 g

1 %

Fibre

0 g

1 %

Sugars

2 g

Net Carbs

4 g

Protein

31 g

Vitamin A

13 %

Vitamin C

2 %

Calcium

1 %

Iron

22 %
More info

Claims

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

9 Reviews (9 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

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