This wonderfully meaty beef stew recipe is a great one to make in advance and have on standby in the freezer.
Serves 8
Takes 11/2 hours to make, plus cooling. Freeze for up to 3 months, then defrost overnight and reheat
Per serving:
284kcals
13.4g fat (2.8g saturated)
28.1g protein
13.8g carbs
5.3g sugar
1.2g salt
1. Heat the oil in a large frying pan over a medium-high heat. Fry the beef in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
If you want to eat this straightaway, prepare up to the end of step 2, then complete step 4.
2. Add the onions to the frying pan and cook for 5 minutes, stirring, until just transparent. Stir in the paprika and garlic, cook for 1 minute, then pour in the tomato sauce. Fill the jar with hot water and pour into the pan. Stir in the stock concentrate or cube, then add the peppers, mushrooms and sweet potato. Bring to the boil then add to the casserole. Simmer over a medium-low heat for 1 hour, or until the meat is tender.
3. Cool completely, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put the stew into a large pan over a medium heat and heat until piping hot or defrost and reheat in the microwave according to portion size.
4. Season to taste and serve with soured cream and jacket potatoes.
© delicious. magazine
This needs a good red – try French Pinot Noir or Chilean Merlot.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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