Beef Bourguignon - Slow Cooker method for just 1.5 syns total
- Low calorie cooking spray
- 100g back bacon rashers, all visible fat removed, chopped
- 400g small shallots
- 700g stewing beef, all visible fat removed, cut into bite-size pieces
- 3 garlic cloves, finely chopped
- 150ml red wine
- 350 ml beef stock
- 1 level tbsp tomato purée
- A sprig of fresh rosemary
- A sprig of fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 700g swede, peeled and cut into large chunks
- 50ml vegetable stock
- A pinch of grated nutmeg
- A small handful of fresh parsley, chopped, to garnish
- Place a large frying pan sprayed with low calorie cooking spray over a medium heat.
- Add the bacon and shallots and fry for 3-4 minutes until starting to brown. Add the beef.
- Stir-fry for 5-7 minutes over a high heat until browned.
- Stir in the garlic, red wine, stock, tomato purée and herbs. Season, bring to the boil and then transfer to slow cooker 1 hr high then 3 hrs low approx,( or low for 6hrs or so) till meat is tender, if you want the sauce to thicken turn up to high and remove lid for 1/2 hr to 1 hr at the end of cooking.
- Just before serving boil the swede for 12-15 minutes until tender. Drain. Add the stock and nutmeg, then season and mash.
- Divide the bourguignon and mash between 4 plates, garnish with parsley and serve.
Tip: To freeze, follow steps 1 to 3. Allow the mash and bourguignon to cool. Put them in seperate freezer-proof containers, cover and freeze for up to 3 months.To reheat, defrost overnight in a cool place. Once thawed, transfer to the fridge. To cook, pour the bourguignon into a pan and bring to the boil, stirring. Cover and cook for 5 minutes. Reduce the heat to low and simmer for 20 minutes, stirring, until hot. Transfer the mash to a pan. Stir and cook over a low heat, adding a little extra vegetable stock if needed, for 5 minutes, or until hot. Follow step 4.* Suitable for freezing