1lb 12oz/794g stewing beef, all visible fat removed and cut into bite-sized pieces
4 garlic cloves, crushed
4 celery sticks, roughly sliced
6 carrots, cut into large chunks
11oz/312g chestnut mushrooms
1lt beef stock
Salt and freshly ground black pepper
A handful of fresh thyme leaves, finely chopped
1.5kg celeric, peeled and cut into cubes
5oz/142g fat-free natural fromage frais
A pinch of nutmeg
A small handful of fresh parsley, chopped to garnish
Steamed courgettes and broccoli florets, to serve
1. Preheat your oven to 180c/350f/Gas 4. Spray a large, non-stick frying pan with Fry Light and place over a medium heat. Add the beef and stir-fry until browned all over.
2. Transfer the beef to a medium casserole dish with half the crushed garlic, the shallots, celery, carrots, mushrooms and the stock. Season well and add the thyme. Bring the mixture to the boil on the hob and then cover tightly and cook in the oven for 60-70 minutes, or until the beef is really tender.
3. Meanwhile, make the mash, place the celeriac in a large pan of boiling water and bring to the boil. Reduce heat and simmer for about 20 minutes until tender. Drain well and return to the pan. Add the remaining garlic, fromage frais and nutmeg. Season to taste and mash well.
4. Divide the bourguignon between four plates and garnish with parsley. Serve with the celeriac mash and steamed courgettes and broccoli florets.
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