Slimming World's slow cooked beef Bourguignon recipe

Slimming World’s slow cooked beef Bourguignon is a delicious rib-sticking stew you can serve to the whole family without them knowing it's Slimming World-approved.

We've made it here in a casserole, oven-baked for a good couple of hours. If you have more time, you can reduce the oven temperature and cooked it for 3-4 hours. Alternatively, instead of transferring it to a casserole dish, you can put it in your slow cooker and leave it overnight or while you're out at work. This stew is delicious served with mashed potatoes, with the rich, meaty gravy drizzled over them. For a change, you could serve it with rice or couscous, or Slimming World chips. This is one of our favourite Slimming World recipes for serving at dinner parties, when you don't want people to know you're watching your weight.

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 level tbsp tomato purée
• Sprig of fresh rosemary
• Sprig of fresh thyme
• 1 bay leaf
• 700g swede, peeled and cut into large chunks
• 50ml vegetable stock
• Pinch of grated nutmeg
• Small handful fresh parsley, chopped, to garnish

Method

1. Preheat your oven to 180C/350F/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.
2. 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.
3. Meanwhile, boil the swede for 12-15 minutes until tender. Drain. Add the stock and nutmeg, then season and mash.
4. Divide the bourguignon and mash between 4 plates, garnish with parsley and serve.

Top tips for making Slimming World’s slow cooked beef Bourguignon

To reheat this Bourguignon from frozen, 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 low heat, adding a little extra vegetable stock if needed, for 5 minutes, or until hot. Garnish with parsley to serve.

For more information on the Slimming World plan, visit slimmingworld.co.uk

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