Serves 6 | Preptime 20 minutes | Cook time 1 hour 35 minutes
Calorie controlled cooking spray
1 onion, roughly chopped
2 celery sticks, roughly chopped
4 carrots, roughly chopped
2 garlic cloves, crushed
1 tablespoon plain flour
1 teaspoon ground cinnamon
500g cubed lean beef stewing steak
2 tablespoons tomato purée
3 tablespoons balsamic vinegar
125ml red wine
400ml beef stock, made with 1 stock cube
1⁄4 teaspoon dried thyme
Fresh thyme, to garnish
1 Preheat the oven to 150°C, fan 130°C, gas mark 2.
2 Mist a lidded ameproof casserole with the cooking spray and brown the onion, celery and carrots over a high heat for about 4 minutes. Add the garlic and cook for 1 minute.
3 Meanwhile, combine the our and cinnamon in a large bowl and add some seasoning. Toss the beef in the spiced our to coat. Tip the beef and any extra our into the casserole along with the tomato purée and balsamic vinegar. Pour in the red wine and stock, and sprinkle in the dried thyme.
4 Bring the casserole to the boil, cover with a lid and put in the oven to cook for 11⁄2 hours or until the meat and vegetables are tender. Ladle into bowls and garnish with fresh thyme sprigs to serve.
SmartPoints values per serving 3 Sma ® rtPoints va ®lues per recipe 17
Recipe provided by Weight Watchers
Tagged in Recipe