Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Italian style sweet and sour beef by WW

Italian style sweet and sour beef

9
Points®
Total Time
2 hr 55 min
Prep
45 min
Cook
2 hr 10 min
Serves
6
Difficulty
Moderate
This rustic Italian delight is the ultimate comfort food dish

Ingredients

Dried mushrooms

20 g, porcini variety

Olive oil

1 tbs

Beef chuck steak, raw

800 g, (buy 1kg) cut into 3cm pieces

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Celery

2 stick(s), finely chopped

Garlic

2 clove(s), crushed

Prosciutto fat trimmed

45 g, (3 x slices) chopped

Fresh rosemary

1½ tbs, chopped

Red wine

½ cup(s), (125ml)

Tomato paste

2 tbs

Balsamic vinegar

2 tbs

Brown sugar

1 tbs

Beef stock cube

1 individual, to make 2 cups (500ml) of gluten free stock

Fresh flat-leaf parsley

¼ cup(s)

Instructions

  1. Preheat oven to 180°C. Place the mushroom in a medium bowl. Cover with 2 cups (500ml) cold water. Stand for at least 15 minutes.
  2. Meanwhile, heat the oil in a large flameproof casserole dish over high heat. Cook the beef, in batches, stirring occasionally, for 5 minutes or until browned. Transfer to a plate.
  3. Add onion, carrot, celery, garlic and prosciutto to same dish and cook, stirring, for 5 minutes or until vegetables soften. Add the rosemary and cook, stirring, for 1 minute or until fragrant.
  4. Add the mushroom, along with the soaking liquid, wine, paste, vinegar, sugar and stock and bring to the boil. Cover dish with lid and transfer to oven. Cook for 1 hour. Remove lid and cook for 40 minutes or until beef is very tender and sauce thickens. Stir in half the parsley. Season with salt and pepper. Serve sprinkled with the remaining parsley.

Notes

SERVING SUGGESTION: Steamed green beans and mashed potato made by boiling, steaming or microwaving 1kg chopped potatoes until tender. Drain. Mash potato in a large bowl with ½ cup (125ml) skim milk until smooth. Season with salt and pepper.

You might like

You might like