Recipe - Boeuf Bourguignon (Diabetic)

1 tablespoon Olive or sunflower oil
625 g Lean braising steak; cubed
(1 1/4lb)
3 Back bacon rashers; derinded
and
; chopped
2 Celery sticks; cut or sliced up
3 Carrots; cut or sliced up
1 tablespoon Plain wholemeal flour
300 ml Red wine; (One half pint)
450 ml Beef stock; (Three fourths pint)
2 Garlic cloves; crushed
1 Bay leaf
1 Bouquet garni
12 small Onions
Salt and pepper
Chopped fresh parsley; to
garnish

Preheat the oven to 200øC, 400øF.

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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