SERVES 4 beef stew only, not the mash/ READY IN ABOUT 1 HOUR 30 MINUTES
1lb 12oz/794g stewing beef, all visible fat removed, cut into bite-size pieces
4 garlic cloves, crushed
4 celery sticks, roughly sliced
6 carrots, peeled and cut into large chunks
11 oz/312g chestnut mushrooms
994 ml beef stock
Salt and freshly ground black pepper
A handful of fresh thyme leaves, finely chopped alb
1.5kg celeriac, peeled and cut into cubes
5oz/142g fat-free natural fromage frais
A pinch of nutmeg
A handful of fresh parsley, chopped, to garnish
Steamed courgettes and broccoli florets, to serve
1 Preheat your oven to 180°C/ 350F/Gas 4, Spray a large frying par, with Fry Light and place over 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. all 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 1 hour, or until the beef is really tender.
3 Meanwhile, make the mash. Boil the celeriac for 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 Garnish the beef stew with the parsley and serve with the mash and steamed courgettes and broccoli florets. Syns per serving: Extra Easy FREE • Original FREE
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