The most versatile and easy shredded beef - Dietician in Morningside, Sandton
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The most versatile and easy shredded beef

versatile and easy shredded beef

The most versatile and easy shredded beef

Welcome back to Sandtondiet and to this week’s versatile and easy shredded beef recipe.

In my opinion everyone should have a handful of easy and versatile recipes in their repertoire. You should be able to use these recipes in a variety of different dishes so that one recipe can be used many times over.

This versatile and shredded beef is a great example of this kind of recipe. The beef is made using store cupboard ingredients and can be used in so many different ways. The meat can served just as it is with rice or baked potatoes. You could use this recipe in a beef ragu style pasta dish. Alternatively the shredded beef can be used instead of mince in lasagne. And the list goes on…

One of the other reasons that I really like this versatile and easy shredded beef recipe is that it is a dump-style recipe. All the ingredients are placed in the pot at once and then left alone to do their magic. The only input from your side is to prepare the vegetables and then to stir the pot every now and then.  What could be better than a meal that makes itself!

If you are looking for other beef recipes then why not try this Beef pie with a shredded potato crust or this Outstanding Asian pineapple and beef kebab recipe

 

I hope that you enjoy this recipe as much as we did. Until next time, Leanne xoxo

 

The most versatile and easy shredded beef

 

700 g beef goulash/ stewing beef (no bones)

2 large carrots

2 celery sticks, leaves removed and chopped

1 large onion

1 x 410 g can chopped tomatoes with basil, oregano and garlic

½ cup canned tomato puree

2 Tbsp Worcestershire sauce

1 ½ cups chicken stock

1 Tbsp honey (optional)

 

Method

 

  1. Place the carrots, celery sticks and onion into a food processor
  2. Process the vegetables until they are finely chopped (this should make about 1 cup/ 250 ml of chopped vegetables)
  3. Place the vegetables as well as the rest of the ingredients into a pot and place onto the stove
  4. Leave the ingredients to simmer on a low heat for 2 ½ – 3 hours or until the meat is easy to shred

 

 

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