My first couple of weeks adjusting to the Slimming World way of life has been going pretty well. Going back to eating breakfasts and lunches have been difficult for me, because I’ve been replacing them for so long; but I’m getting into my stride now. I’ve even started meal planning again – something I’ve not done for a long, long time.
The upside, as well as hopefully losing some (a lot in the end) weight, is that I get to share a lot more recipes on my blog again! So if you’re following the Slimming World plan (and even if you’re not, the recipes are tasty) you’re going to want to make sure you’re following my blog, or subscribed so that you don’t miss out!
As with the chicken curry tray bake recipe I shared last week, this recipe has come from Slimming World’s magazine. I would make this again – but with some changes, which I’ll outline below, and you can choose to implement if you wish!
- I would cut the carrots into smaller pieces.
- I would use a mandolin or food processor to cut the potatoes even more thinly.
- Points 2 and 3 basically means that the dish could have done with a longer cooking time!
- I think I would cook the filling for an hour at least on its own first, and then add the potato on top for further cooking. Stewing beef needs, I think, several more hours cooking!
- Could also top this with mashed potatoes, or a mixture of potatoes and other root vegetables.
- Gravy needs to be thicker – would add a bit more flour (don’t forget to adjust Syns accordingly if following Slimming World!)
That all said, the hotpot was a nice winter warmer, and very filling. I did add some extra steamed veggies on the side, but didn’t include them in the photos. I loved that this could all be made in one dish (saving on washing up!) and I think I might even give this sort of recipe a try in the slow cooker as well – we’ll see!
- 750g lean stewing beef, visible fat removed, cut into chunks
- 2 large onions, roughly chopped
- 450g carrots, peeled and roughly chopped
- 1 level tbsp plain flour
- salt & pepper
- 200ml hot beef stock
- 2 tsp Worcestershire sauce
- 400g canned baked beans
- 2 bay leaves
- 600 potatoes, peeled and sliced into very thin rounds
- Preheat oven to 180C/160C fan/Gas 4
- Place the beef, onion, carrots and flour into a baking dish. Season and toss together.
- Pour in the stock, then add the Worcestershire sauce, baked beans and bay leaves. Stir to mix well.
- Arrange potato slices on top.
- Cover with foil and bake for 1½ hours, or until the potatoes are cooked and tender.
- Remove foil, then increase oven temperature to brown off the potatoes, or place under a hot grill.