Instructions:
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- Preheat the oven to 160°C (320°F).
- Cut the lean beef into bite-sized chunks and season with salt and pepper.
- Spray a large oven-safe casserole dish with low-calorie cooking spray and place it over medium-high heat.
- Brown the beef in batches, transferring each batch to a plate once browned.
- In the same casserole dish, add the diced onion, minced garlic, sliced carrots, sliced celery, and sliced mushrooms. Cook for about 5 minutes until they begin to soften.
- Return the browned beef to the casserole dish.
- Add the chopped tomatoes, beef stock, tomato puree, and bay leaves. Stir well to combine.
- Bring the mixture to a simmer, then cover the casserole dish with a lid.
- Transfer the dish to the preheated oven and cook for approximately 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
- Check the seasoning and adjust with salt and pepper if needed.
- Serve the braised beef hot, garnished with fresh chopped parsley.
Go to the next page to get the Amount Per Serving
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