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  • Rosemary Conley Health and Wellbeing

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Beef and Beer Stew

A hearty lunch or a filling main meal served with vegetables.

Serves four
Per serving: 256 calories, 2.2% fat
Prep time 15 mins
Cook time 90 mins


Ingredients

2 red onions, diced
2 garlic cloves, crushed
400g lean diced beef
2 celery sticks, chopped
10g sundried tomatoes, chopped
500ml beer or stout
500ml beef stock
1 tbsp low-fat gravy granules
250g small button mushrooms
1 tbsp mixed herbs (parsley, thyme, chives)
Salt and freshly ground black pepper


Method

1 Dry-fry the onions and garlic in a preheated non-stick pan until they start to brown. Add the beef, season with salt and black pepper and continue cooking to seal the meat.

2 Add the celery, tomatoes and beer or stout and bring to the boil. Stir in the beef stock and gravy granules, add the mushrooms and herbs, then cover and simmer gently for 1 hour until the meat is tender.

3 When the meat is tender, adjust the consistency of the sauce by adding more gravy granules or water and serve straight away.