Just 1½ Syn for our version of this rich, slow-cooked French favourite!
ingredients
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
425ml beef stock
1 lebel 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
method
Preheat your oven to 180°C/160°C Fan/Gas 4. 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 a casserole dish. Cover and cook in the oven for 2 hours.
Meanwhile, 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 separate 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
Serves: 4
Ready in: Over 60 Minutes
Freezer friendly
SP Perfect for Extra Easy SP
Syns per serving: 1½
Just 1½ Syn for our version of this rich, slow-cooked French favourite!
ingredients
- 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
- 425ml beef stock
- 1 lebel 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
method
- Preheat your oven to 180°C/160°C Fan/Gas 4. 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 a casserole dish. Cover and cook
in the oven for 2 hours.
- Meanwhile, 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 separate 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
- See more at: http://www.slimmingworld.co.uk/recipes/beef-bourguignon-with-swede-mash.aspx#sthash.ObDDQv8L.dpuf