This winter warmer combines succulent tender meat with a thick rich gravy. Perfect to come home to after a long day at work. Low carbohydrate this dish is ideal for shedding a few pounds in the run up to the festive season.
150g Diced Beef
2tsp Olive Oil
1/2 Garlic Clove
1/4 Onion (diced)
30ml Red Wine
Fresh Thyme Leaves
100g Button Mushrooms
1/2 Medium Carrot
1/2 Celery Stick
2tsp Tomato Purée
2tsp Chopped Parsley
1. Season the beef with salt & pepper
2. Heat the oil in a pan over a medium-high heat
3. Add the meat and cook for 4 minutes until brown all over
4. Add the onion and garlic to the pan and cook for a further 2-3 minutes
5. Add the wine and bring to the boil
6. Add the rest of the vegetables to the pan and season with salt & pepper
7. Add the beef stock, tomato purée and thyme. Bring to the boil, then reduce to a low heat, cover and simmer for 15 minutes
8. Remove the lid from the pan and simmer for a further 5 minutes until the sauce is thickened
9. Stir the parsley into the pan, taste and season if needed. Serve immediately.
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