This recipe is really what I would call brown stew but a few additional ingredients makes it taste a bit different from my style of recipe. I like it all the same. In my humble opinion a stew needs to be served with spuds. I sliced a load of baby potatoes and layered them on the top before I added it to the oven. Just something to note though, they potatoes are not included in the propoints so you will have to point those seperately.
This is a perfect winter warmer.
ProPoints per recipe 27
7 ProPoints per serving
3 small onions, cut into wedges
4 x 150g lean beef, cut into chunks. (Stewing or casserole beef)
2 tablespoons of plain flour
700 mls of beef stock
300g carrots, peeled and cut into sticks
3 cloves of garlic
2 tablespoons of tomato puree
1 tablespoon of worchestershire sauce
1 Bouqet garni or half teaspoon of mixed herbs
2 bay leaves
350g large closed cup mushrooms sliced thickly
Calorie controlled cooking spray
Freshly ground black pepper
1. Preheat the oven to gas mark/160 degrees celsius.
2. Spray a large, lidded non stick, flameproof and ovenproof casserole dish with the cooking spray, place over a medium hear on your hob.
3. Add the onions and cook for 4 minutes on each side under coloured, remove and set aside.
4. Season the beef with black pepper add to the dish and brown on both side, only enough to colour them, not cook them, remove and set aside.
5. Stir the flour into the dish then gradually add the stock, stirring all the time to prevent lumps from forming, when thickened add all remaining ingredients.
6. Return the onions and beef to the dish, cover and cook in the oven for 2 and a half hours until meat is tender.
7. Remove the Bouqet Garni and bay leaves before serving