Of which 8.8 g sugars and 7.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (beef) · Vitamin A (carrot)
Allergens none
Braised beef with carrots
Very tender beef, a rich sauce and carrots for color — the machine does the braising on its own.
Ingredients
- 600 g (1¼ lb) beef stew meat — cubed, chuck or similar
- 1 onion (150 g / 5½ oz)
- 2 cloves garlic (6 g)
- 3 carrots (300 g / 10½ oz) — thickly sliced into rounds
- 400 g (14 oz) diced tomatoes
- 100 ml (½ cup) red wine — optional
- 2 tbsp olive oil (20 g / ¾ oz)
- 300 ml (1¼ cups) water or broth
- bay leaf, sweet paprika, salt and pepper, to taste
Method
- Season the beef with salt and pepper.
- Heat the olive oil in a pot. Sauté the onion and garlic for 4 minutes.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
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