Slimming World slow cooker beef & red wine stew recipe - 2 Syns

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Serves 4
2 Syns per serving

Low-calorie cooking spray
800g braising steak chunks, visible fat removed
1 onion, finely chopped
2 celery sticks, finely chopped
4 small carrots, halved lengthways and cut into short lengths
1 garlic clove, crushed
125ml red wine
600ml hot beef stock
1 tbsp Worcestershire sauce
1 tbsp tomato purée
200g baby button mushrooms
4 medium potatoes, halved or quartered (left unpeeled)
1 level tbsp cornflour
Chopped fresh parsley, to serve
Cooked greens to serve

Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Cook the beef, in batches if necessary, for a few minutes until browned all over. Transfer to your slow cooker and keep warm. If you aren't using a slow cooker, preheat your oven to 160°C/ fan 140°C/ gas 3.
Spray the frying pan with a little more low-calorie cooking spray and cook the onion, celery and carrots for 5 minutes, or until softened. Stir in the garlic and cook for a further minute. Add the red wine and bring to the boil, making sure you scrape any sticky bits off the bottom of the pan.
Add the stock, Worcestershire sauce and tomato purée, and cook for 1-2 minutes. Transfer to the slow cooker with the mushrooms and potatoes. Cover and cook for 3-4 hours on High, or for 6-8 hours on Low.
If you're using the oven, transfer everything to an ovenproof casserole dish and cook the stew for 2½ hours, stirring in the cornflour mixture for the final 20 minutes.
Mix the cornflour with 2 tbsp sauce from the stew, then stir back into the meat and veg. Cook for a further 20 minutes on High with the lid off to thicken the sauce slightly, then season lightly, scatter over the parsley and serve hot with the green beans and broccoli.