A hearty, but low calorie, Scottish beef stew with turnips and potatoes - the perfect dish to serve for a Burns night supper! This stew contains only 489 calories per serving.
Ingredients
- 600 g21¼ oz Scottish braising steak, cubed
- Pinch of salt and pepper
- 2 tbsp plain flour, for dusting
- 2 tbsp olive oil
- 1 large onion, cut into wedges
- 2 garlic cloves, minced
- 300 ml10½ fl oz red wine
- 350 ml12¼ fl oz beef stock
- 2 large carrots, cut into large chunks
- 2 sticks of celery, cut into large chunks
- 125 g4½ oz potatoes, peeled and quartered
- 100 g3½ oz turnip, peeled and quartered
- 1 tbsp thyme leaves, chopped
- 1 bay leaf
- 3 large sheets filo pastry
- 1 tsp chopped parsley
Nutritional Info
489
Calories
2.4g
Saturates
11.1g
Fat
-
Sugar
-
Salt
Method: How to make Highland beef and vegetable stew
Preheat the oven to 200C/Gas 6.
Season the cubed beef and dust with flour.
Heat a large casserole dish and add 1 tablespoon of olive oil. Saute the onion for 2 minutes then add the beef and garlic and seal the meat on all sides. Add the wine and reduce by half, then add the beef stock and bay leaf and simmer for 30 minutes.
Add the chunky cut vegetables, thyme and a little seasoning of salt and pepper, then put it into the preheated oven and cook for 1 hour.
With the remaining olive oil, lightly brush the filo sheets then crunch up roughly to the size of the top of the casserole dish, and put on a lined baking sheet. Cook in the oven with the stew for the last 10 minutes of the stew cooking time.
To serve, place the cooked filo lid on top of the stew in the casserole dish, sprinkle with chopped parsley and dig in!
