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Snuggly Beef Stew

02 Oct

This has been borrowed from the SW website.  Original recipe can be found here.

I haven’t tried this yet but as soon as I do I will update this post with how it was and any changes/additions I made.

Tuck into traditional British tucker with a generous helping of beef stew – perfect comfort food for early autumn evenings!

Serves: 4
Syns per serving:
1 Syn on Original and Extra Easy,
5 on Green*
If not using steak as a Healthy Extra, add 6 Syns per serving.

Tip: If you can’t find shallots, use 2 onions, peeled and sliced.

Ingredients:

  • 12 shallots
  • 2 carrots
  • Fry Light
  • 567g/1lb 4oz braising steak, all visible fat removed
  • 1 level tablespoon tomato puree
  • 1 bouquet garni
  • 170g/6oz closed cap mushrooms
  • 2 level teaspoons onion gravy granules
  • salt and freshly ground black pepper
  • freshly chopped parsley, to garnish

Directions:

  • Peel the shallots. Heat a large pan sprayed with Fry Light, add the shallots and fry for 5 minutes until browned. Transfer to a plate and set aside.
  • Slice the carrots, place in the pan with the steak, tomato puree, bouquet garni and 852ml/1½ pints water. Cover and simmer for 1½ hours.
  • Halve the mushrooms, add to the pan with the shallots and simmer for a further 20 minutes. Sprinkle over the gravy granules and stir until thickened. Season to taste, sprinkle with parsley and serve.
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Posted by on October 2, 2009 in Recipes

 

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