Boeuf Bourguignon (Diabetic)
|300 mlRed wine; (1/2 pint)|
|Salt and pepper|
|Chopped fresh parsley; to|
|3 Carrots; sliced|
|2 Celery sticks; sliced|
|1 tbPlain wholemeal flour|
|1 Bay leaf|
|1 Bouquet garni|
|450 mlBeef stock; (3/4 pint)|
|1 tbOlive or sunflower oil|
|2 Garlic; crushed|
|3 Back bacon rashers; derinded|
|625 gLean braising steak; cubed|
Boeuf Bourguignon (Diabetic) Preparation
Preheat the oven to 200?C, 400F. Heat the oil in a large saucepan and cook the meat for a few minutes until browned. Using a slotted spoon, transfer the meat to a large casserole dish. Cook the bacon, celery and carrots in the remaining oil for a few minutes. Stir the flour into the mixture and cook for 2 minutes. Gradually add the wine, stock, garlic, bay leaf, bouquet garni and seasoning. Bring to the boil and pour immediately over the meat in the casserole dish. Cover the casserole and cook in the oven for 2 hours or until the meat is tender. Stir in the onions 30 minutes before the end of the cooking time. Remove the bay leaf and bouquet garni. Adjust the seasoning and serve immediately, garnished with chopped parsley.
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