I recently posted about having made Beef Bourguignon,,following the recipe in a past issue of the Slimming World magazine, it was fabulous, so tasty and easy and I decided on Sunday that it would be the perfect wintery dinner to come home to after a long (but lovely) day out with the family…I knew I would want junk food when I was tired so I was glad to have a healthy meal ready!
I didn’t have the magazine to hand, so I googled a few recipes, then used what I had (starting with a very small amount of beef!!) and came up with this, it was gorgeous!! I have a confession, I served it with Tesco “Finest” Colcannon, I just couldn’t resist it!!
The amounts I have listed fed myself and himself a big dinner portion, and a smaller “leftovers for lunch” portion, as well as 2 bowls for Junior 2……who demolished it!! I used my slow cooker but this could also be cooked in a casserole on a low heat for a few hours.
I calculated it to be 2 syns (due to the wine) or apprx. 300 kcal per adult portion, but these are guesstimates only!
400g stewing beef, cut in small pieces and trimmed of any fat
4 smoked bacon rashers, trimmed of rind and cut in small pieces
2 red onions, chopped
1 red pepper, sliced
4 large carrots, cut into decent size chunks (I used a lot of carrots as I love them in a casserole)
2 medium parsnips, cubed
3 sticks celery finely chopped
8 mushrooms (I left these whole so I could pick them out easily but normal people can slice them!!)
1 bouquet garni (I used the dried sachets, remember to remove it and not shock your husband when he tries to eat it by mistake and accuses you of putting a teabag in his dinner!!)
1 tin chopped tomatoes
3 tbs tomato purée
250mls red wine
250 mls stock
– brown the meat and bacon over a high heat in a frying pan and pour into crockpot
– colour the carrots and parsnips over high heat and then into crockpot
– add the onions, chopped tomatoes, peppers and mushrooms and bouquet garni to crockpot
– deglaze the frying pan with the wine, add the stock and reduce slightly, pour into crockpot, stir well, season and cook on high for 2 hours, then low for 6 (or until meat is meltingly tender and carrots are soft…..try not to eat too much while “testing”
– stir in the tomato purée, leave for 10 mins or so to thicken then serve with your preferred accompaniment… I went for the lazy option with colcannon from tesco but mashed potato is great with it too!!