Tuesday, 21 April 2015

Slimming World Friendly Beef Bourguignon

Beef Bourguignon - Slow Cooker method for just 1.5 syns total

Prep time:
Cook time:
Total time:
Number of Servings: 4 servings


  • 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

No comments:

Post a Comment