No, I haven’t gone mad this is in fact a recipe for vegetarian beef bourguignon (I had to learn how to spell that just FYI) and not only that it is suitable for anyone on Slimming World and amounts to 2 syns a portion. To top it all off it has red wine in… bonus!
I was looking for something different to cook that I could eat, whilst maintaining my diet. I quite often have a look at meat dishes with the idea of trying to convert them to veggie ones and I came across beef bourguignon and thought “God damn, why can’t I eat dishes like that!” Then realised, I can and quite easily too. So for anyone willing to come with me and give it a whirl, here is my interpretation of “Beef Buorguignon for Veggies & Slimmers!”
Quick List of Ingredients (serves 4-6)
20 – 30 Shallots (peeled but left whole)
8 Carrots (peeled and chopped into chunks)
4-6 Sticks of Celery (thinly”ish” sliced)
4 Cloves of Garlic (crushed)
2 Bags of Quorn Steak Strips
1 Pack of Quorn Bacon (cut into smallish squares)
1 box of Mushrooms (quartered)
Handful of Fresh Parsley (chooped)
100ml of Red Wine (can always use red wine vinegar instead but only half!)
2tbsp of Tomatoe Puree
1 Carton of Passatta
1.5L Vegetable Stock
2 Springs of Fresh Thyme
A strip of fresh orange peel
2 Bay Leaves
1. Pre-heat oven to 180 degress. Take a large oven proof pot (with a lid ((I use a casserole pot)) ) and we are basically going to pop in everything, nearly! So in goes the steak strips, bacon, shallots, carrots, celery, garlic, parsley, red wine, tomato puree, passatta and stock. Mix it all together.
2. Next you need a “bouquet garni” (also known as a bunch of stuff wrapped in string!!) Take the orange peel, and place the thyme and bay leaves in it. Then tie it together to create a little parcel and pop it, half submerged, into the pot and pop the lid on.
3. You now need to put the pot in the oven where it needs to cook for around 2.5 hours, until the onions and carrots are nicely soft. Every half hour to forty minutes just give it a bit of a stir.
4. After two and a half hours, chuck the mushrooms in too and stir them in so they don’t sit on top and are able to soak in the liquid.
5. Take from the oven and serve immediately. I served this with mashed potatoes which I made by boiling potatoes and mashing with a small amount of vegetable stock….delicious!
You Should Know…
*This does freeze, so double the recipe and pop some in the freezer for a rainy day
*If you substitute in meat, you will need about 1kg of beef and with the bacon make sure you remove the fat and you will need to fry both off in fry lite before cooking! You can also use beef stock too!
*Try serving it with cous cous or rice to make this dish a little different or a nice big pile of greens,
There you have it folks, the veggie version and let me tell you it is bloody gorgeous and filling too. I hope you enjoy and let me know how it turns out won’t you?