We all love a classic stew, especially with how cold it is at the moment. This delicious beef bourguignon is cooked in the pressure cooker and if you play your cards right is done in 15 minutes.
300g lean steak
200g chestnut mushrooms quartered
a handful of peeled shallots or 2 large onions in chunks
3 large carrots peeled and into 1/4 inch slices
350g baby potatoes
3 syn red wine stock pots (mine are from Tesco, please double check your syns)
500ml beef stock
1 level tbsp beef gravy granules (check your syns here as different granules have different syn values)
1/2 tsp dry thyme and rosemary
generous pinch salt and pepper.
- Turn your pot to saute, spray in low-calorie spray and add your mushrooms to give them some colour (nothing worse than boiled mushrooms)
- Add the rest of your ingredients except for the gravy granules and pressure cook on high for 10 minutes.
- Quick release and add a good pinch of salt and pepper and the gravy granules.
- Stir until the sauce thickens then serve.
Such a quick and easy meal as well as a crowd pleaser, you could always boil some broccoli or green beans while your beef bourguignon is cooking. The red wine stock pots really make this dish so 3 is really essential.
Love Emily, chef who slims x