• Beef (stew cuts)300g
• Onion1 (200g)
• Potato1 (150g)
• Carrot1/2 (100g)
• Broccoli80g
• Heinz Demi-Glace Sauce1 can (290g)
• Heinz Tomato Ketchup1 tbsp
• Red wine100ml
• Water300ml (200ml if using a pressure cooker)
• Butter15g
• ★Salt1/2 tsp
• ★Black pepperto taste

1. 1

   Cut 1 onion (200g) into wedges. Peel 1 potato (150g) and cut into bite-sized pieces. Peel 1/2 carrot (100g) and cut into heart shapes (or rounds).

2. 2

   Divide 80g broccoli into small florets and boil until tender. Cut 300g beef into bite-sized pieces, sprinkle with the ★ seasonings, and rub in lightly.

3. 3

   Melt 15g butter in a heavy-bottomed pot over high heat and sear the beef until browned on all sides.

4. 4

   Add 1 onion (200g) and 1/2 carrot (100g), and stir-fry over medium heat until the onion softens.

5. 5

   Pour in 100ml red wine and 300ml water. Once boiling, skim off any foam, cover with a lid, and simmer on low heat for about 1 hour 30 minutes. (If using a pressure cooker, add 100ml red wine and 200ml water, skim foam after boiling, seal the lid, and pressure cook for about 15 minutes.)

6. 6

   Add 1 potato (150g), 1 can (290g) Heinz Demi-Glace Sauce, and 1 tbsp Heinz Tomato Ketchup. Simmer uncovered on low heat for about 20 minutes, stirring occasionally.

7. 7

   Once the potato is tender, serve in bowls and top with the boiled broccoli (80g).

Slow-cooking the beef over low heat for a long time develops a deeper, richer flavor and gives the meat a wonderfully tender, fall-apart texture.

• Calories326 kcal
• Protein16.2 g
• Fat12.7 g
• Carbs31.7 g
• Sodium1.9 g