Mulled Wine Beef Stew
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Prep Time
10 MINS
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Cook Time
2 HR 30 MINS
- KCals 350
- Carbs 23G
Ingredients
- 500 g diced lean beef
- low-calorie cooking spray
- 1 medium onion, peeled and sliced
- 1 medium carrot, peeled and sliced
- 2 celery sticks, sliced
- 3 garlic cloves, peeled and crushed
- 450 ml boiling water
- 1 red wine stock pot
- 2 tbsp tomato puree
- 1 tbsp cornflour
- 2 tbsp cranberry sauce
- 1 tbsp Henderson's relish
- 1 tbsp white granulated sweetener
- 200 g chopped tomatoes
- 1 orange, sliced in half
- 6 cloves
- 1 cinnamon stick
- 1 star anise
- few sprigs of fresh thyme
- few sprigs of fresh rosemary
- salt and pepper, to taste
Instructions
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Preheat the oven to 170°C.
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Season the beef with salt and pepper. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 6-8 minutes until browned on all sides.
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Add the beef to a casserole dish along with the onion, carrot, celery and garlic.
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To the boiling water add the stock pot, tomato puree, cornflour, cranberry sauce, Henderson's relish and sweetener. Stir to combine and pour into the dish along with the chopped tomatoes and stir.
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Press the cloves into the surface of the orange and add to the casserole pan, nestling between the beef and veg. Add the cinnamon stick, star anise, thyme and rosemary.
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Cover with a lid and cook in the oven for 2-2.5 hours stirring occasionally until the beef is tender, vegetables cooked and sauce reduced. Remove the orange, cinnamon and star anise and discard. Season to taste with salt and pepper and serve with mashed potatoes or your choice of accompaniment.