1 May, 2017
SC Rosemary & Garlic Braised Beef
SC Rosemary & Garlic Braised Beef
Makes: 4 large or 10 bariatric portions
Ingredients:
- 600g blade steak or chuck steak
- 1 large onion
- 1/2 leek
- 1 celery stalk
- 2 carrots
- 1 parsnip
- 1 zucchini
- 150g butternut pumpkin
- 2 sprigs fresh rosemary, stalks removed
- 6 garlic cloves
- 2 cups C4K Kitchen’s Beef Stock
- 3 scoops (90g) pure protein powder, optional
Method:
- Place the beef in the base of the slow cooker bowl
- Cut the vegetables to even sized of your preferences and place in the slow cooker bowl
- Top with the rosemary and finely chopped garlic
- Evenly pour 1 1/2 cups of the beef stock over the slow cooker, ensuring you reserve 1/2 cup stock for later if using the protein powder
- Cook on LOW for 8 hours or HIGH for 4 hours
- Place the reserved stock in a blender with the protein powder and blend until smooth
- Stir the beef protein mixture into the slow cooker bowl until well combined
- Bring to serving temperature then serve
Nutritional Value per Portion (10):
- Calories: 95
- Total fat: 1.4g
- Total carbohydrates: 24.1g
- Protein: 15.3g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.