Warming winter stew: The Fast Diet
PUBLISHED: 12:00 26 July 2013 | UPDATED: 12:00 26 July 2013
One man’s health scare led to the creation of a new diet, which is fast becoming a worldwide health movement
Calorie count: 385
Fast Day food needn’t be all about leaves and lemongrass.
Here, I’ve taken a great British classic and modified it to bump up the veg and shout down the calories.
On a non-Fast Day, you might have it with mash.
But, really, it’s a meal in itself without.
1 tsp olive oil
1 onion, diced
handful of fresh sage leaves
400g good stewing steak or beef skirt, cut into chunks, fat removed
salt and pepper
2 tsps plain flour
2 parsnips, peeled and quartered
4 carrots, peeled and halved
½ small butternut squash, deseeded and roughly chopped (no need to peel)
3 Jerusalem artichokes, peeled and halved
2 tbsps tomato purée
1 bay leaf
250ml red wine
285ml vegetable stock
zest of a lemon, finely grated
1 Preheat oven to 170°C/325°F.
2 Put oil in a casserole pan, add onion and sage leaves and fry for three minutes.
3 Dust meat with seasoned flour and add to pan with the vegetables, tomato purée, bay leaf, wine and stock.
4 Stir gently and season.
5 Bring to the boil, cover with a lid, and cook in oven until the meat is tender and falls apart easily – about 3 hours.
6 Garnish with lemon zest and a scatter of rosemary leaves.