Slimming World’s slow cooked beef Bourguignon is a delicious, hearty and warming dish that is perfect on those cold winter days. The ideal feast for the whole family for Sunday lunch, this mouth-watering casserole takes around 2hrs and 30 mins to cook. It is well worth the wait, made with fragrant garlic, shallots, thyme and parsley. Served with a light and creamy swede mash, this dish is healthy as well as filling. Not only can you reheat leftovers for another time so there is no waste, you can also freeze them, making this the perfect no-waste meal the whole family can enjoy.
- low calorie cooking spray
- 100g back bacon rashers, all visible fat removed, chopped
- 400g small shallots
- 700g stewing beef, all visible fat removed, cut into bite-size pieces
- 3 garlic cloves, finely chopped
- 150ml red wine
- 425ml beef stock
- 1 level tbsp tomato purée
- sprig of fresh rosemary
- sprig of fresh thyme
- 1 bay leaf
- 700g swede, peeled and cut into large chunks
- 50ml vegetable stock
- pinch of grated nutmeg
- small handful fresh parsley, chopped, to garnish
Preheat your oven to 180C, gas 4. Place a large frying pan sprayed with low calorie cooking spray over a medium heat. Add the bacon and shallots and fry for 3-4 minutes until starting to brown. Add the beef. Stir-fry for 5-7 minutes over a high heat until browned.
Stir in the garlic, red wine, stock, tomato purée and herbs. Season, bring to the boil and then transfer to a casserole dish. Cover and cook in the oven for 2 hours.
Meanwhile, boil the swede for 12-15 minutes until tender. Drain. Add the stock and nutmeg, then season and mash.
Divide the bourguignon and mash between 4 plates, garnish with parsley and serve.
To reheat, defrost overnight in a cool place. Once thawed, transfer to the fridge. To cook, pour the bourguignon into a pan and bring to the boil, stirring. Cover and cook for 5 minutes. Reduce the heat to low and simmer for 20 minutes, stirring, until hot. Transfer the mash to a pan. Stir and cook over a low heat, adding a little extra vegetable stock if needed, for 5 minutes, or until hot. Garnish with parsley to serve.
To freeze, follow steps 1 to 3. Allow the mash and bourguignon to cool. Put them in separate freezer-proof containers, cover and freeze for up to 3 months.