Main - Chunky Beef Casserole recipes
Author: Gerald Hoover
Easy homemade Syn Free Beef Stroganoff – a firm family favourite, perfect with rice or noodles. This healthy and hearty stew is easy to cook in your oven, slow cooker or the Instant Pot!This Slimming World Beef Stew is completely SYN FREE, gluten free and suitable for freezing too!
- Syn Free Beef Stroganoff
- Chunky Beef Casserole
- Unofficial Slimming World Beef Hotpot
- Diet Coke beef
- Can you trust Slimming World’s slow cooked beef bourguignon recipe?
- How many beef recipes are on the Slimming World website?
- How long do you cook Slimming World Beef Stew?
- How do you cook beef dumplings on a slimming diet?
Syn Free Beef Stroganoff
Easy homemade Syn Free Beef Stroganoff – a firm family favourite, perfect with rice or noodles.
Provided by: Siobhan (Slimming Eats)
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Russian
Number of ingredients: 15
Provided by: Siobhan (Slimming Eats)
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Russian
Number of ingredients: 15
Ingredients:
- 400g lean beef tenderloin or lean sirloin steak, sliced into thin strips
- 1 large onion, halved and sliced thinly
- 3 cloves of garlic, crushed
- 10 button mushrooms, sliced thinly
- 400ml of beef broth
- 2 tablespoon of tomato puree
- 2 teaspoons of dijon mustard
- sprig of fresh thyme (or 1/2 teaspoon of dried thyme)
- salt and pepper to season
- 1/2 teaspoon of paprika
- splash of worcestershire sauce
- splash of balsamic vinegar
- 5 tablespoons of fat free natural yoghurt/fromage frais (remove from fridge a couple of hours before cooking to bring to room temperature)
- Spray oil
- Freshly chopped Italian Parsley
Nutrition:
- Calories: 316 calories
- Carbohydrate: 13.8 grams carbohydrates
- Cholesterol: 0 milligrams cholesterol
- Fat: 6.7 grams fat
- Fiber: 2.5 grams fiber
- Protein: 51.3 grams protein
- Saturated Fat: 2.5 grams saturated fat
- Serving Size: 1 serving
- Sodium: 848 milligrams sodium
- Sugar: 5 grams sugar
- Heat a non stick frying pan and spray with some spray oil, add the beef tenderloin, season with salt and pepper and cooked until it starts to go golden. Remove and set aside.
- Add the thyme to the beef stock.
- Add the onions, garlic and mushrooms and couple of tablespoons of the stock to the frying pan and keep on a high heat to cook until golden, as the stock reduces keep adding more, repeating the process until only a 1/4 of the stock remains and the onion and mushrooms are nicely caramelised.
- Return the beef tenderloin back to the pan along with the rest of the stock and a splash of worcestershire sauce, balsamic vinegar, tomato puree, paprika and mustard. Simmer until sauce has almost reduced, remove from heat and stir in the yoghurt.
- Serve topped with some freshly chopped Italian parsley.
- This dish can be served with rice, pasta or potatoes for an Extra Easy day, or serve with your choice of cauli rice or your choice of speed vegetables for an Original day or SP day.
Chunky Beef Casserole
This Chunky Beef Casserole couldn’t be easier! Tender slow cooked beef simmered with carrots and squash in a rich gravy – a flavour-packed beef stew the entire family will love. This healthy and hearty stew is easy to cook in your oven, slow cooker or the Instant Pot!This Slimming World Beef Stew is completely SYN FREE, gluten free and suitable for freezing too! 10 SmartPoints on Weight Watchers.
Provided by: Lucy Parissi | Supergolden Bakes
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 17
Provided by: Lucy Parissi | Supergolden Bakes
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 17
Ingredients:
- Olive oil cooking spray ((or olive oil))
- 900 g | 2 pounds braising steak (, cubed)
- 2 onions (, roughly chopped)
- 3 garlic cloves, (sliced)
- 3 carrots (, roughly chopped)
- 300 g | 10oz butternut squash (, peeled and cubed)
- 3 tbsp tomato puree
- 2 tbsp sweetener (I used Sukrin Gold) (or brown sugar)
- 1 tsp salt
- Pinch ground cloves
- 1 bay leaf
- 1 cinnamon stick
- 360 ml | 1 1/2 cups beef stock
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce (or Tamari for gluten free version)
- 2 tbsp flat leaf parsley (, chopped, to garnish)
- Salt and pepper to season
Nutrition:
- Calories: 417 kcal
- Carbohydrate: 23 g
- Protein: 54 g
- Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 140 mg
- Sodium: 1178 mg
- Fiber: 4 g
- Sugar: 9 g
- Serving Size: 1 serving
- Preheat the oven to 160C (320F) and set the shelf on lower third of the oven.
- Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.
- Spray a large casserole dish with olive oil and brown the beef, in batches, over HIGH heat. Use tongs to place the beef into the pan - it should sizzle. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking to the pan, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.
- Deglaze the pan with a splash of stock. Use a wooden spoon to scrape any browned bits of meat into the pan, these will add lots of flavour to your beef casserole.
- Add the onions, garlic, carrots, squash into the pan. Now add the bay leaf, cinnamon stick, salt and sweetener. Stir to combine.
- Stir in the tomato paste, beef stock, balsamic vinegar and soy sauce.
- Add the beef back into the pot and bring to a simmer.
- Cover the dish tightly and cook for 1 ½ hours in the oven until the beef is perfectly tender.
- Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.
- Note you only need 1 cup (250ml) of beef stock for this method.
- Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.
- Heat the instant pot on Sauté /High. Spritz with olive oil spray and wait until it displays HOSear the beef in batches to avoid overcrowding the pot. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.
- Deglaze the pot with a splash of the stock. Use a wooden spoon to scrape any browned bits of meat loose.
- Add the tomato paste and stir. Add all the remaining ingredients ending with the beef stock.
- Set vent to sealing then cook on High Pressure for 30 minutes then allow for natural release.
- If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Hit Sauté/High and simmer, uncovered, for a couple of minutes until the sauce thickens.
- Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.
- Note you only need ½ cup (120ml) of beef stock for this method.
- Follow steps 1 - 3 then transfer the beef into your crockpot. Some slow cookers allow you to sear – if that is the case then follow these steps in the slow cooker container.
- Add all the remaining ingredients, cover and cook for 8 hours on low or 6 hours on high. Don’t be tempted to open the lid – this will just add to the overall cooking time!
- If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Cook, uncovered, on HIGH until the sauce thickens.
Unofficial Slimming World Beef Hotpot
This Unofficial Slimming World beef hotpot is a deliciously comforting family meal. It's uses oats to thicken and topped with sliced crispy baked potatoes.
Provided by: Vikkie Lee
Total time: 145 minutes
Cook time: 135 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: british
Number of ingredients: 11
Provided by: Vikkie Lee
Total time: 145 minutes
Cook time: 135 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: british
Number of ingredients: 11
Ingredients:
- Frylight
- 400 g diced beef (lean)
- 2 onions (large, peeled & diced)
- 2 carrots (large, peeled & diced)
- Seasoning (Salt and pepper)
- 13 g rolled oats ((approx 2 tbsp) *to be counted)
- 1 red wine stockpot
- 600 ml beef stock (made up with stock cubes)
- 1 sprig fresh rosemary (or thyme)
- 150 g frozen peas
- 600 g potatoes (peeled & sliced 5mm thick)
Nutrition:
- Calories: 439 kcal
- Carbohydrate: 36 g
- Protein: 27 g
- Fat: 21 g
- Saturated Fat: 8 g
- Cholesterol: 71 mg
- Sodium: 644 mg
- Fiber: 8 g
- Sugar: 7 g
- Serving Size: 1 serving
- Preheat your oven at 180 degrees.
- Spray a lidded casserole dish or similar with Frylight and add the beef and seasoning.
- Fry until everything's browned, then add the carrots and onions and cook while stirring for another 5 minutes.
- Now add the oats, beef stock and red wine stock pot and bring to a boil and stir.
- Place in the rosemary or thyme and peas. Then stir again before layering the potatoes on top.
- Spray with Frylight again, add the lid and bake in the middle of the oven for 1hr 30 minutes.
- Remove the lid, then bake for a final 30 minutes to crisp up the sliced potatoes and enjoy!
Diet Coke beef
Diet coke chicken is one of Slimming World’s most popular dishes, and I thought I’d give it a whirl in the slow-cooker with beef- it’s good!Syn-free
Provided by: Pip Payne
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 14
Provided by: Pip Payne
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 14
Ingredients:
- 500 g lean (diced stewing steak)
- 1 red onion (finely diced)
- 2 cloves garlic (finely diced)
- 1 red (1 yellow, and 1 green pepper, chopped into chunks)
- 1 stick celery (finely chopped)
- 2 carrots (finely chopped)
- 1 tin chopped tomatoes
- 2 tsp worcestershire sauce
- 4 tbsp tomato puree
- 1 tbsp dark soy sauce
- 1 tsp dried (mixed herbs)
- 330 ml can diet coke
- 1 beef oxo cube
- Frylight
How to cook:
- Gently fry the onion in Frylight until softened, add the garlic and the beef, and fry until beef is slightly browned.
- Add all of the other ingredients, crumble in the stock cube, and bring to a simmer. Season.
- Transfer the mix to your slow cooker, and cook on high for 6 hours, or low for 10-12 hours
