Now I know corned beef anything doesnt sound very slimming world or healthy friendly but this recipe uses loads of vegetables to make up the bulk of it and with the beef stock and the corned beef these both go a long way to flavour the stew.
I had never heard of Corned beef stew until I moved to Wales almost 25 years ago but once had tried it became a family favourite. You can add other vegetables if you like them root vegetables are especially good. It can also be easily made in a slow cooker / crock pot too. Surprisingly there is not a huge difference in syns between the lean and the ordinary corned beef to anyone on the slimming world plan and I tend to use ordinary corned beef.
I have lately been making vast pans of this and keeping it in the fridge to take to work in portions and reheating it but you could also freeze in portions if you like. I also love adding tons of black pepper after reheating it but thats just one of my preferences :)
Oh and to my US friends this recipe uses canned corned beef which I don't know if it is available there but search it out if you can it makes a very good stew .
Corned beef stew
In a large saucepan place the onions, carrots and swede , beef stock and herbs and bring to the boil, Reduce the heat and simmer for 20-30 minutes until the vegetables are softened.
Add the potatoes and cook for another 20 minutes then add the corned beef cut into cubes and simmer for another 30 minutes . Add more beef stock if too thick and keep stirring now and again , season with salt and pepper to taste.
Keep cooking until stew is thick and vegetables and potatoes are soft.
Serves 6 easily at approximately 2 1/2 syns per portion.
I had never heard of Corned beef stew until I moved to Wales almost 25 years ago but once had tried it became a family favourite. You can add other vegetables if you like them root vegetables are especially good. It can also be easily made in a slow cooker / crock pot too. Surprisingly there is not a huge difference in syns between the lean and the ordinary corned beef to anyone on the slimming world plan and I tend to use ordinary corned beef.
I have lately been making vast pans of this and keeping it in the fridge to take to work in portions and reheating it but you could also freeze in portions if you like. I also love adding tons of black pepper after reheating it but thats just one of my preferences :)
Oh and to my US friends this recipe uses canned corned beef which I don't know if it is available there but search it out if you can it makes a very good stew .
Corned beef stew
- 1 x can corned beef (340g)
- 6 large carrots (peeled and diced)
- 1 1/2 lbs peeled potatoes (diced)
- 1 or 2 large swede aka rutabaga ( peeled and diced)
- 2 large onions (chopped)
- 2 1/2 pints beef stock (from a cube is fine)
- 1 tsp dried sage
- 1 tsp dried thyme
- salt and pepper
In a large saucepan place the onions, carrots and swede , beef stock and herbs and bring to the boil, Reduce the heat and simmer for 20-30 minutes until the vegetables are softened.
Add the potatoes and cook for another 20 minutes then add the corned beef cut into cubes and simmer for another 30 minutes . Add more beef stock if too thick and keep stirring now and again , season with salt and pepper to taste.
Keep cooking until stew is thick and vegetables and potatoes are soft.
Serves 6 easily at approximately 2 1/2 syns per portion.
credit : http://vicki-kitchen.blogspot.com/
Made it for dinner was delicious 😋
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