Recipe - Beef Stew en Papillote | SOS Cuisine
Preparation 10 min
Cooking 3 h
250 calories per serving
1/4 cup ketchup 65 mL
1 tbsp white flour (all purpose) 8 g
1 tbsp Worcestershire sauce 15 mL
1 tbsp soy sauce, low-sodium 15 mL
1/2 tsp mustard powder 1 g
1 kg blade pot roast
Before you startThe cooking time varies with the temperature of the oven: I recommend using 135ºC/275ºF and calculate about 3 h per kilo of meat. If you prefer, you may vary the temperature between 100ºC/205ºF and 150ºC/300ºF, then adjust the cooking time accordingly (longer at lower temperatures and shorter at higher temperatures).
Preheat the oven to 135ºC/275ºF.
In a small bowl, mix the ketchup, flour, soy sauce, Worcestershire sauce and mustard.
Put the pot roast on a large sheet of heavy-duty aluminum foil, spread the mixture on top, then wrap and seal thoroughly (you may want to add an additional sheet to ensure that the juices are well trapped inside).
Put the wrap on a baking pan then cook in the middle of the oven. Serve with the juices.