Transform Your Beef Bourguignon

Here Lyndsay tells us how to transform our Beef Bourguignon into a delicous one pot low calorie meal with the simple addition of some home made dumplings and kale...scrummy!

Our notes:

You can use fresh bread but slightly stale is better. You could also add fresh herbs like rosemary, thyme or parsley to the dumplings. You will need a casserole dish with a lid to make this dish.

Ingredients:

150g slightly stale bread (we used foccacia)
100ml milk
50g plain or wholemeal flour
1 egg
Salt and pepper
Ground nutmeg
Kale

1 x 4 portion of Beef Bourguignon, partially defrosted

How to make:

- Pop the Beef Bourguignon into a casserole dish with the lid on 
- Crumble the bread into a bowl, add all the other ingredients, except the kale. Mix well, and shape into golf ball sized dumplings
- 20 minutes before the Beef Bourguignon is ready, gently place the dumplings and the kale on top of the stew. Put the lid back on, and cook for 10 minutes
- For the final 10 minutes, cook with the lid off
- Serve with parsley to garnish, if you fancy. Enjoy!