• Beef (for stew)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 pressure cooker)
• Butter15g
• ★Salt1/2 tsp
• ★Black pepperto taste

1. 1

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

2. 2

   Divide 80g broccoli into florets and blanch. Cut 300g beef into bite-sized pieces and sprinkle with ★ seasonings, rubbing gently.

3. 3

   Heat 15g butter in a heavy pot and sear the beef over high heat until browned.

4. 4

   Add the onion and carrot, and stir-fry over medium heat until the onion is softened.

5. 5

   Add 100ml red wine and 300ml water, bring to a boil, skim off any scum, cover, and simmer over low heat for about 1 hour 30 minutes. (If using a pressure cooker, add 100ml red wine and 200ml water, skim off scum after boiling, cover, and cook under pressure 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 over low heat for about 20 minutes, stirring occasionally.

7. 7

   Once the potato is tender, transfer to a serving plate and top with the blanched broccoli.

Simmering the beef slowly brings out deeper flavors and creates a more tender texture.

• Calories420 kcal
• Protein28 g
• Fat18 g
• Carbs35 g
• Sodium1.8 g