- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 408.5
- Total Fat: 24.1 g
- Cholesterol: 102.8 mg
- Sodium: 545.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 3.1 g
- Protein: 34.4 g
Spicy Beef and Vegetable StewSubmitted by: PILLYWIGGIN
IntroductionThis can be cooked in a slow cooker or oven and will be lovely even if you are later home than you expected! Recipe adapted from a Slimming World base. This can be cooked in a slow cooker or oven and will be lovely even if you are later home than you expected! Recipe adapted from a Slimming World base.
I tbsp Olive Oil
1 medium onion, finely chopped
2 cloves garlic, crushed
800ml beef stock made from Bovril
500g very lean stewing beef
4 medium carrots peeled and thickly sliced
2 sprigs of fresh thyme
1 bay leaf
1 tbsp medium curry powder
1 leek, cleaned and thinly sliced
2 tbsp chopped fresh parsley
4 rashers of lean bacon, chopped
freshly ground black pepper.
Reheat the pan and add the meat. Stir fry for 4 -5 minutes or until meat is sealed. Transfer to the casserole dish with any of the pan juices.
Add all the remaining ingredients, season well, cover tightly and bake in the oven for approx 3 hours. Check seasoning and serve with a baked potato and green vegetables (not included in nutritional info)
Serving Size: 4 generous helpings
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.