Free, serves 4
Ingredients
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Low-calorie cooking spray
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2 celery sticks, chopped
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250g closed-cup mushrooms, chopped
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3 garlic cloves, peeled
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3 medium onions, cut into bite-size chunks
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750g topside of beef, visible fat removed, cut into bite-size chunks
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1 beef stock cube, crumbled
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1 heaped tsp dried thyme
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1 tbsp tomato purée
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2 tsp Marmite
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1½ tbsp Worcestershire sauce
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1 large potato, peeled and cut into bite-size chunks
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1 small carrot, finely chopped
For the mash
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1 large potato, peeled and roughly chopped
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1 small swede, peeled and roughly chopped
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4 large carrots, peeled and roughly chopped
Method
- Preheat the oven to 180 °C/ fan 160 °C/gas 4.
- Spray a non-stick casserole pan with low-calorie cooking spray and place over a medium heat. Add the celery, mushrooms, garlic and half of the onions and fry for 10 minutes or until slightly caramelised, adding a little water if anything is sticking.
- Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the beef in batches until browned all over and set aside.
- Add the stock cube, thyme, tomato purée, Marmite and Worcestershire sauce to the veg in the casserole pan. Remove from the heat, stir in 800ml boiling water and purée using a stick blender (or use a liquidiser and return to the pan). Add the beef, potato chunks, finely chopped carrot and remaining onion and bring to the boil over a high heat. Cover and cook in the oven for 1 hour 15 minutes or until the meat is tender, stirring occasionally.
- Meanwhile make the mash. Put the potato, swede and carrots in a saucepan of boiling water over a high heat and cook for 45 minutes or until very tender. Drain, mash and season lightly.
- Check the seasoning of the beef and serve hot with the mash.
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