Chef's Delight: Beef Bourguignon

Recipe by Imelda McMahon

Slimming World

A WORD FROM THE CHEF

This timeless slow-cooked beef casserole is so simple it almost cooks itself - it’s a perfect Sunday lunch. It’s ready in two hours and 20 minutes and is nutritious and healthy too - at just 1.5 syns per serving for those on a Slimming World plan.

INGREDIENTS

(Serves four)

Low calorie cooking spray

Six back bacon rashers, visible fat removed, roughly chopped

Three large onions, thinly sliced

700g lean casserole steak, visible fat removed, cut into bite sized pieces

Three garlic cloves, finely chopped

175ml red wine

400ml boiling beef stock

1tbsp tomato purée

A sprig of fresh rosemary

One bay leaf

Salt and freshly ground black pepper

One swede or two turnips, peeled and cut into large chunks

METHOD

Preheat your oven to 180 degrees Celsius/Fan 160 degrees Celsius/Gas 4.

Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat.

Fry the bacon and onions for three to four minutes until starting to brown, then increase the heat to high, add the steak and stir-fry for a further six to seven minutes or until nicely browned (this is important for the flavour of the finished dish). Stir in the garlic, wine, stock, tomato purée, rosemary, thyme and bay leaf.

Season, bring to the boil and transfer to a casserole dish. Cover and bake for two hours, adding the swede and turnips or the last 30 minutes.

Serve in shallow bowls with salad or your favourite vegetables.

Enjoy!

ABOUT THE CHEF

Imelda McMahon hosts a Slimming World Group in the Presbyterian Hall, Cootehill, every Wednesday evening at 5pm and again 6.30pm. Contact 086-3071688.

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