Beef Bourguignon
Recipe by Brid Brady
Slimming World Cavan
INGREDIENTS
Low calorie cooking spray
Six Back Bacon rashers, fat removed & roughly chopped
Two large onions, thinly sliced
750g lean stewing beef, fat removed, in bite size pieces
Three garlic cloves, finely chopped
125ml red wine
450ml boiling beef stock
One tablespoon tomato puree
A sprig of fresh rosemary
A sprig of fresh thyme
One bay leaf
A medium swede or 2 turnips, cut into large chunks
METHOD
Preheat oven to 180°C/fan 160°C/gas 4.
Spray a large non-stick pan with cooking spray over a medium heat. Fry the bacon and onions for three minutes or until starting to turn brown, increase heat to high, add beef and stir fry for 6-7 minutes or until nicely browned. Drain off any fat.
Stir in remaining ingredients except the swede/turnip. Season lightly, bring to the boil & transfer to casserole dish. Cover & cook in the oven for two hours, adding the swede/turnip for the last 30 minutes.
Serve with rice or salad.
ABOUT THE CHEF
Brid Brady is one of the Slimming World consultants for Cavan Town.
Her group sessions take place in the Cavan Crystal Hotel on Saturdays at 8:30am.
She can be contacted on 086-3728862.
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