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Nutritional Info
  • 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

View full nutritional breakdown of Spicy Beef and Vegetable Stew calories by ingredient
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Spicy Beef and Vegetable Stew

Submitted by: PILLYWIGGIN

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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.

Directions

Preheat the Oven to 160C or Gas3. Heat the oil in a large nonstick frying pan and add the onions and garlic. Stir fry over a medium heat for 3 - 4 minutes and the add the leeks and 4-5 tbsp of the stock. Continue to stir and cook for 4 -5 minutes or until soft. Transfer to a medium sized casserole or crockpot and set aside.
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.






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