ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · pasta · Soups and Stews

Beef Ragout

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Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.

 

Serves 2

400 g Scottish Steak (cubed)

1 red onion – cut into wedges

1 clove garlic – minced

400ml Beef Stock

1/2 cup of Red wine

70g sugar snap peas

1 red pepper – sliced about 0.5cm thick

8 cherry tomatoes – halved

Cornflour to thick sauce – I used about 2 tbsps

1 tbsp tomato paste

Salt & pepper to taste

80-100g pasta (I used wholewheat as a healthier option)

 

  1. Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
  2. Fry the onions and red peppers with the garlic and tomato paste.
  3. Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
  4. Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
  5. If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
  6. Season some more and serve.

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ALL · Healthy Eating Ideas · lunch/ light bites · Soups and Stews

The Auld Yin’s Homemade Vegetable Soup

veg soup

This soup is always best served a day old, I make a big pot that does 3 days and it’s still yummy on Day 3. (approx 150 calories a bowl)

1 x packet Great Scot Vegetable Broth (500g) I used 250g which gave me 10 bowls (soak for at least 8-12 hours)

4 x carrotts – grated

1 x leek – chopped finely

1 x turnip – grated

small bitesize chunks of potato (choose potatoes suitable for boiling) amount as per your liking. (I used 6 small boiling potatoes)

3 x vegetable stock cubes

3 litres water

Salt and pepper to season

 

1. Fill up a large soup pot with the water

2. Pour in the pre – soaked broth lentils and put in vegetable stock cubes (no need to dissolve before, put them in whole)

3. Bring to the boil, while waiting for water to boil, put in the grated carrott, turnip and leeks and mix through

4. Season with salt & pepper

5. Once boiled reduce heat to a simmer for 40 minutes.

6. Serve with some yummy bread.