Foodsnaps

Ingredients (serves 4)

• 500gr lean beef mince
• 2 garlic cloves, crushed
• 1 tablespoon hot chilli powder
• 1 can tomatoes
• 125ml red wine
• 150ml beef stock
• 1 x 410gr can red kidney beans in water, drained and rinsed
• 6 tablespoons smoky BBQ sauce
• 4 tbs cheddar cheese

How to:

• Heat a wide, non stick saucepan and add 1 tsp olive oil. Add the beef mince and cook for 5 minutes, breaking up the meat with the wooden spoon. Add the garlic and chillii powder and cook 2 minutes.
• Stir in the tomato, red wine, beef stock, kidney beans and BBQ sauce. Simmer for 30 minutes until thickened.
• Serve with a tbs of cheddar cheese on top and a slice of corn bread or boiled rice.

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Ingredients (serves 2)

• 2 Beef Fillet Steaks
• 80ml Olive Oil, for brushing
• 50g Walnut Pieces
• 50g Parmesan Cheese, grated
• 2 Garlic Cloves
• 30g Tarragon
• 30g Parsley
• ½ tbsp Red Wine Vinegar
• 1 pinch Salt
• 1 pinch Black Pepper, freshly ground

How to:

1. To make the walnut pesto, fry the walnuts in a dry frying pan for a few minutes, or until toasted, taking care not to burn them. Allow to cool. Place in a food processor with the other pesto ingredients and pulse until coarsely puréed. Season to taste with salt and pepper.
2. Preheat a chargrill pan or the grill. Brush the steaks with a little olive oil and season well with salt and black pepper. Cook them for 2–4 minutes on each side, depending on how you like them. Allow to rest for a few minutes, and serve with a dollop of the walnut pesto on each.

Recipe via Ocado

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Ingredients

• 1 spray low-fat cooking spray
• 300 g beef rump steak, cut into strips
• 1 medium onion(s), thinly sliced
• 1 medium Pepper, red, deseeded and cut into strips
• 20 g Thai Taste Gang Ped Red Curry Paste, (or similar brand)
• 1 portion fresh red chilli(s), deseeded and thinly sliced
• 1 can Blue Dragon Coconut Milk, Reduced-Fat, (400g)
• 1 portion stock cube, made up with 500ml water
• 1 juice from 1/2 lime(s)
• 240 g dried egg noodles
• 150 g mange tout, halved
• 125 g Baby Corn Cobs
• 2 tablespoon fresh coriander

How to:

Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.

Recipe via: Weight Watchers

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In Greek: μοσχάρι κοκκινιστό, pronounced mohs-HA-ree koh-kee-nee-STOH

Ingredients:

• 1kg of lean stewing beef, cut into pieces
• 1 cup of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 3-4 whole cloves
• A small cinnamon stick
• 2 onions, diced
• 2 carrots sliced
• 1 tablespoon of tomato paste
• 400gr of fresh tomatoes, finely chopped
• 1/2 cup of red wine
• 4 cups of water
• Paccheri pasta

How to:

Dissolve the tomato paste into the red wine. In a large pot, brown the meat in hot olive oil. Remove the meat from the pan and transfer it  to a plate.

Add the onions to the pot and sauté until the onions are soft. Add the fresh chopped tomato and wine with tomato paste, and cook for a few minutes. Return the meat in the pot, and stir in the salt, pepper, the cinnamon stick, sliced carrots and the cloves. Add the water and when it starts to boil, reduce the heat. Cook for 1 1/2 - 2 hours, stirring occasionally.

Boil the paccheri according to the packet instructions. Serve the paccheri with the beef stew on top and with grated parmesan.

Serves 5-6

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