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But of course:
"The Perfect Beef Bourguignon" Slimming World magazine October 2012
Serves 4
Ready in about 3 hours
Syns per serving: Extra Easy: 1 syn per serving
Ingredients:
Fry Light (I used the butter flavoured one)
16 Shallots, peeled and left whole (i.e. not chopped)
200g back bacon rashes (all visible fat removed) and cut into small pieces
1kg stewing beef (all visible fat removed and cut into bite sized chunks)
4 garlic cloves, finely chopped
6 tbsp tomato puree
4 celery sticks, finely chopped
6 carrots, peeled and cut into large chunks
1 bay leaf
3 sprigs of fresh thyme
A large strip of orange zest
100ml Red wine
900 ml beef stock
Salt and fresh ground pepper
300g button mushrooms, halved
A small handful fresh parsely, finely chopped
For the mash:
1kg floury potatoes, peeled and roughly chopped
100ml boiling hot vegetable stock
Method:
1. Preheat oven to 160 oC /fan140 oC/Gas 3. Place a large, oven proof casserole dish sprayed with Fry Lightover a medium high heat. Add the shallots and bacon pieces and cook for 6-8 minutes until browned. Transfer to a plate and set aside.
2. Spray the dish again with Fry Light and turn the heat to high. Add the beef, in small batches if necessary and stir fry until browned all over. If browning in batches, transfer the first batch to a plate, then cover and set aside while you brown the next.
3. Return the shallots, bacon and any earlier batches of beef to the dish then add the garlic, tomato puree, celery and carrots. Tie the bay leaf, thyme and orange peel together with string to make a bouquet garni and add to the casserole. Add the wine and stock and season well. Stir then bring to the boil. Cover and cook for 2 hours.
4. Remove the bourguignon from the oven, stir in the mushrooms. Return to the oven and cook for 25-30 minutes until the beef is really tender. Simmer the potatoes for 15-20 minutes. Drain, then mash with the veg stock until smooth and season. Remove the bouquet garni and divide the mash and bourguignon between 4 plates. Garnish with parsley and serve.