I left this simmering away in the slow cooker all day, but if you prefer you could put everything in a heavy-based casseroles dish, bring to the boil then cover tightly and cook in the oven at 170C/Gas 3 for 2-2.5 hours.
Serves 4
Syns per serving - 2 Syns on Extra Easy and Original
Ingredients
500gm lean stewing beef, all visible fat removed, cut into bite-sized pieces
4 garlic cloves, peeled and crushed
4 large carrots, peeled and cut into large chunks
3 large leeks, thickly sliced
500ml hot beef stock
100ml red wine (4 Syns)
400gm can chopped tomatoes
1 bay leaf
2tsp dried mixed herbs
Freshly ground black pepper
4 level tsp Bisto gravy powder (4 Syns)
500gm lean stewing beef, all visible fat removed, cut into bite-sized pieces
4 garlic cloves, peeled and crushed
4 large carrots, peeled and cut into large chunks
3 large leeks, thickly sliced
500ml hot beef stock
100ml red wine (4 Syns)
400gm can chopped tomatoes
1 bay leaf
2tsp dried mixed herbs
Freshly ground black pepper
4 level tsp Bisto gravy powder (4 Syns)
Method
1. Add all of the ingredients except for the Bisto powder to a slow cooker. Cook on low for around 8 hours.
1. Add all of the ingredients except for the Bisto powder to a slow cooker. Cook on low for around 8 hours.
2. 20 minutes before serving, mix the Bisto powder with a little cold water until all dissolved, then stir this into the casserole. Replace the lid and turn the heat up to high for 20 minutes until the sauce has thickened.
BEAUTIFUL
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