Well I'm back at college tomorrow....its raining, its cold....a salad just aint going to cut it for lunch and dinners! Times to get out the big pots and pans and slabs of meat and peel some spuds! Stew Time! There is no rule saying you cant have "dinners" for lunch....just a slightly smaller portion for lunch! I haven't tried these yet, but hmmm they sound really good....I feel wall warmed up just reading them!
Irish Beef Stew
No. of Servings: 4
Pro Points Per Serving: 6Preparation Time: 20 min
Cooking Time: 160 min
Enjoy this classic beef and vegetable stew on any other wintery day when you need tasty comfort food.
5 spray(s) Cooking Spray, Calorie Controlled
500 g Beef, Stewing Steak, Raw, Lean, cut into chunks
1 large Onion, All Types, chopped
2 medium Carrots, Old, Raw, cut into chunks
2 medium Leek, sliced
1 1/2 cube(s) Stock Cube, Vegetable, beef, 700ml with hot water
400 g Potatoes, Old, Raw, cut into chunks
50 g Peas, Fresh or Frozen, (thawed if frozen)
2 tablespoons Parsley, fresh, chopped
1 pinch Salt, and freshly ground black pepper
Heat cooking spray in a large saucepan then add the stewing steak a little at a time, so that it sears and browns.
Add the onion, carrots, leeks and stock. Season with a little salt and pepper. Bring to the boil then reduce the heat and simmer, partially covered for 2 hours. Check the level of liquid occasionally adding more stock if needed.
When the meat is tender add the potatoes and cook them until tender – about 20 minutes. Stir the peas into the stew and cook gently for another 3-4 minutes. Serve sprinkled with chopped fresh parsley
Cooking Time: 160 min
Enjoy this classic beef and vegetable stew on any other wintery day when you need tasty comfort food.
5 spray(s) Cooking Spray, Calorie Controlled
500 g Beef, Stewing Steak, Raw, Lean, cut into chunks
1 large Onion, All Types, chopped
2 medium Carrots, Old, Raw, cut into chunks
2 medium Leek, sliced
1 1/2 cube(s) Stock Cube, Vegetable, beef, 700ml with hot water
400 g Potatoes, Old, Raw, cut into chunks
50 g Peas, Fresh or Frozen, (thawed if frozen)
2 tablespoons Parsley, fresh, chopped
1 pinch Salt, and freshly ground black pepper
Heat cooking spray in a large saucepan then add the stewing steak a little at a time, so that it sears and browns.
Add the onion, carrots, leeks and stock. Season with a little salt and pepper. Bring to the boil then reduce the heat and simmer, partially covered for 2 hours. Check the level of liquid occasionally adding more stock if needed.
When the meat is tender add the potatoes and cook them until tender – about 20 minutes. Stir the peas into the stew and cook gently for another 3-4 minutes. Serve sprinkled with chopped fresh parsley
Beef Pasta Stew
Pro Points Per Serving: 8No of Servings: 4
Preparation Time: 25 min
Cooking Time: 105 min
Try this delicious family casserole for a cosy autumnal dinner.
600 g Beef, Stewing Steak, Raw, Lean, diced
5 spray(s) Cooking Spray, Calorie Controlled
1 large Onion, All Types, sliced
6 clove(s) Garlic, peeled
3 teaspoons Rosemary, Fresh
12 individual Olives, in Brine, drained
400 g Tomatoes, Whole or Chopped, Canned
2 cube(s) Stock Cube, Vegetable, beef, use 2 low salt and make up to 1 litre
125 g Pasta, Plain, Fresh, Uncooked, wholemeal shapes e.g. fusilli
1/4 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
Instructions
Preheat the oven to Gas Mark 1/140°C/fan oven 120°C. Brown the beef in low fat cooking spray in a non stick frying pan, in 2 batches, transferring the meat to a plate as it is done.
At the same time, brown the onion in low fat cooking spray in a large flameproof casserole, adding a splash of water if needed to stop the onion sticking.
Add the whole garlic cloves, rosemary, olives and chopped tomatoes to the casserole. Pour a little of the stock into the frying pan and stir to release the meat browning juices, then add this to the casserole, along with the rest of the stock. Return the beef to the casserole and bring to a simmer, then cover and transfer to the oven to cook for 1½ hours.
Stir the pasta into the casserole, pushing it down into the liquid. Replace the lid and return the oven to cook for 10-15 minutes, until the pasta is tender. Season and serve immediately
Steak and Guinness Casserole
ProPoints® Per Serving: 5
No. of Servings: 6
Preparation Time: 20 min
Cooking Time: 120 min
A measure of Ireland's favourite brew gives this casserole depth and flavour.
5 spray(s) Cooking Spray, Calorie Controlled
700 g Beef, Stewing Steak, Raw, Lean, cubed
2 clove(s) Garlic, crushed
1 medium Onion, All Types, chopped
1 medium Leek, sliced
1 cube(s) Stock Cube, Vegetable, beef, dissolved in 300ml water
200 ml Guinness Original Guinness
2 tablespoons Redcurrant Jelly
225 g Mushrooms, sliced
2 tablespoons Parsley, fresh, chopped
1/2 teaspoons Thyme, Dried, (a few sprigs)
1 pinch Salt, black pepper, freshly ground
2 tablespoons (level) Cornflour, blended with 3-4 tablespoons cold water
Preheat oven to Gas Mark 5/190°C/375°F.
Spray a large flameproof casserole with low fat cooking spray and place over a high heat. Add stewing steak a handful at a time, so that meat seals and browns. Add garlic, onion and leek and cook for 3-4 minutes, until slightly softened.
Add stock, Guinness, redcurrant jelly, mushrooms, parsley and thyme. Bring up to the boil, then cover and transfer to the oven. Cook for 1 1/2 hours, until the meat is very tender.
Season with salt and pepper. Stir in blended cornflour and cook on the hob until thickened, about 2 minutes. Serve with fresh vegetables such as carrots and cabbage.
ProPoints® Per Serving: 5
No. of Servings: 6
Preparation Time: 20 min
Cooking Time: 120 min
A measure of Ireland's favourite brew gives this casserole depth and flavour.
5 spray(s) Cooking Spray, Calorie Controlled
700 g Beef, Stewing Steak, Raw, Lean, cubed
2 clove(s) Garlic, crushed
1 medium Onion, All Types, chopped
1 medium Leek, sliced
1 cube(s) Stock Cube, Vegetable, beef, dissolved in 300ml water
200 ml Guinness Original Guinness
2 tablespoons Redcurrant Jelly
225 g Mushrooms, sliced
2 tablespoons Parsley, fresh, chopped
1/2 teaspoons Thyme, Dried, (a few sprigs)
1 pinch Salt, black pepper, freshly ground
2 tablespoons (level) Cornflour, blended with 3-4 tablespoons cold water
Preheat oven to Gas Mark 5/190°C/375°F.
Spray a large flameproof casserole with low fat cooking spray and place over a high heat. Add stewing steak a handful at a time, so that meat seals and browns. Add garlic, onion and leek and cook for 3-4 minutes, until slightly softened.
Add stock, Guinness, redcurrant jelly, mushrooms, parsley and thyme. Bring up to the boil, then cover and transfer to the oven. Cook for 1 1/2 hours, until the meat is very tender.
Season with salt and pepper. Stir in blended cornflour and cook on the hob until thickened, about 2 minutes. Serve with fresh vegetables such as carrots and cabbage.
