Beef bourguignon with swede mash

Beef bourguignon with swede mash
  • Serves: 4
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving:

Just 1½ Syn for our version of this rich, slow-cooked French favourite!

ingredients

  • 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
  • A sprig of fresh rosemary
  • A sprig of fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 700g swede, peeled and cut into large chunks
  • 50ml vegetable stock
  • A pinch of grated nutmeg
  • A small handful of fresh parsley, chopped, to garnish

method

  1. Preheat your oven to 180°C/160°C Fan/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.
  2. 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.
  3. Meanwhile, boil the swede for 12-15 minutes until tender. Drain. Add the stock and nutmeg, then season and mash.
  4. Divide the bourguignon and mash between 4 plates, garnish with parsley and serve.

Tip: 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.

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. Follow step 4.

* Suitable for freezing

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