Personal Trainer Reveals Six Simple Stews to Save Pounds at Christmas

With less that a week until Christmas Eve, many families will resort to takeaways during Christmas week, Carterton based Personal Trainer and nutritional fanatic Kelly-Marie West has compiled 6 simple, nutritious and satisfying stews which will save readers pounds (and lbs!) Swapping a takeaway for home cooking can save up to hundreds of calories per person. And, at less than £2 per serving, these recipes will save readers at Christmas, too.

This time of year calls for comfort food, something that warms you from within and is full of goodness and flavour. Nobody has tonnes of time to spare so can take their time picking a meal and then making it! Kelly-Marie puts together meals which take minimum effort but gives maximum impact, which means they taste amazing and has everyone asking you for the recipe!

So here are Kelly’s 6 favourite super satisfying stews which will have you looking forward to tea time!

Beef and Ale Stew serves: 4

A simple and traditional dish which is a great family favourite. Put it in the middle of the table with a selection of sides, such as mashed potatoes, green beans and diced suede. If you’re not keeping an eye on your waistline you can serve in a giant Yorkshire pudding. I find this gets extra brownie points from the other half!
Ingredients
1kg Stewing Beef in large chunks ,1 Onion chopped, 10 Carrots cut into chunks, 2 tbsp. Plain Flour, 500ml Guinness, 1 Beef Stock Cube, 2 tbsp. Olive Oil, 3 Bay Leaves, 1 tbsp. dried Thyme

How to cook it

  1. Preheat oven on 160c (140 fan), 325f, Gas Mark 3.
  2. Heat oil in large non-stick frying pan & brown the beef. Takes 4-5mins. Remove beef to a casserole dish.
  3. Add carrots & onions and stir. Sauté until onions starting to brown. Add in plain flour & stir. Then pour in Guinness & crumble in stock cube. Keep stirring & bring to a simmer. Add the dried thyme & bay leaves.
  4. Pour the onion mix into the casserole dish. Stir in thoroughly. Cover with a lid or tin foil & place in oven for 2 hours 30 mins until the beef is really tender.

Sale Shopper Stew serves: 8

The great thing about this dish; it uses ingredients which most people have in their home anyway. This is ideal for this time of year when you spend hours roaming around the shops trying to find the perfect gift and usually would end up ordering a disappointing takeaway. There’s nothing better than coming home to a beautifully cooked meal! Serve with a lovely jacket potato and steamed broccoli.

Ingredients
6 rashers Bacon cut into pieces, 1.5kg Stewing Steak, 1 large Onion chopped, 500g Mushrooms sliced, 100ml Beef Stock, 2x400g tin Chopped Tomatoes, 2tsp dried Oregano, 4 Garlic Cloves minced, 2tbsp Worcestershire Sauce, 1tbsp English Mustard, 1tsp Sugar, 2tsp Salt, 1tsp Ground Pepper, 2tbsp Cornflour, 2tbsp Olive Oil

How to cook it:

  1. Turn slow cooker on LOW.
  2. In large non-stick frying pan, heat olive oil & cook bacon pieces. Takes 5 mins. Place in slow cooker.
  3. Next add stewing beef chunks & brown all over. Takes 5-6 mins. Transfer all the meat & fats from pan to slow cooker.
  4. Add all the remaining ingredients except the cornflour. Cover & cook on low for 8 hours.
  5. A few minutes before serving mix cornflour with warm water in a small cup. Stir into slow cooker to thicken the juices.

Veggie Holiday Stew serves: 4

Do you have a visitor over the festive period who is vegetarian and you want to treat them but not have to make separate meals? This is a lovely dish to serve for everyone after a nice lovely brisk walk in the cold. Serve with tiger bread

Ingredients
1 Onion chopped, 2 tbsp. Olive Oil, 400g Mushrooms sliced, 3 Carrots peeled & sliced, 25g Plain Flour, 200ml dark Beer, 200ml Vegetable Stock, 2 tsp Marmite, 200g cooked & quarted Chestnuts, 50g crumbled veggie Blue Cheese

How to cook it

  1. Preheat oven to 180c (160 fan) 450f, Gas Mark 4
  2. In a large pan over medium heat gently fry the onion in 1 tbsp of olive oil. Once soft add the mushrooms & the remaining oil oil Fry for 2-3 mins.
  3. Stir in the plain flour. Gradually stir in the beer & then the stock. Add the marmite, chestnuts & carrots. Bring to the boil.
  4. Pour into casserole dish & cover. Place in oven for 40 mins or until carrots are soft.
  5. Serve in 4 bowls with blue cheese crumbs sprinkled over the top of each.

Leftover Turkey Stew serves: 4

So it’s post-Christmas and as usual you ordered a turkey to feed a small army and now you have more turkey than you can shake a stick at! Not to worry here is a great dish to use those left overs.

Ingredients
3 Red Onions sliced, 2cm fresh Ginger peeled & chopped, 2 Red Chilles deseeded & sliced, 2 cloves of Garlic, 2 handful of Coriander Stalks, 1 tsp Mustard Seeds, 8 Tomatoes, chopped, 2x400g tins of Chickpeas, 350g cooked Turkey

Herb Dressing

2 cloves Garlic, 5 tbsp Olive Oil, handful each of Basil, Parsley, Coriander, 50g toasted Pine Nuts

How to cook it

  1. Preheat oven to 180c (160 fan) 450f, Gas Mark 4
  2. To make herb dressing use food processor. Blend garlic & drizzle of olive oil into a paste. Add fresh herbs & blend again. Add pine nuts & blend to smooth paste. Add about 4 tbsp of olive oil as a drizzle while blending until looks like a herb oil.
  3. Using a pestle & mortar crush ginger, chillies, garlic cloves, coriander stalks.
  4. Heat a little oil in large pan. Add mustard seeds & cook until they pop. Add onion & cook until softened. Next add the garlic, ginger & chilli paste and fry for 2 mins.
  5. Add the chopped tomatoes, 1 litre of water & simmer for 10 mins. Then add chickpeas & simmer for a further 10 mins.
  6. Remove half the chickpeas & blend until smooth. & return to pan with coriander leaves. Add the cooked turkey meat & heat through.
  7. Serve with about 1 tbsp of herb dressing drizzled over each bowl.

Slow Sweet Lentil Stew serves: 2

It doesn’t get simpler than this! Bung it all in the slow cooker and come back after a day at work and tadah!
Ingredients
1 large Sweet Potato peeled & diced, 1 large Onion peeled & diced, 2 stalks of Celery finely chopped, 2 Red Peppers roughly chopped, 4 Garlic Cloves crushed, 100g dried Lentils, 50g dry Quinoa, 2 tbsp Ground Cumin, 1 tsp Mustard Seeds, ¼ tsp Cayenne Pepper, 1 litre of Vegetable Stock, 1 tbsp Olive Oil

How to cook it

Put Slow Cooker on low. Combine all the ingredients inside slow cooker. Cover & cook for 6-8 hours until Lentils are tender.

Spanish Fish Stew serves: 4

This is my favourite dish at the moment, so simple to make and such a crowd pleaser!

Ingredients
175g Chorizo Sausage chopped, 350g jar Roasted Peppers drained & chopped, 1 Garlic clove crushed, 2 small Red Onions cut into wedges, 175ml Fish Stock, 300g Passata, 25g pitted Black Olives, 450g White Fish cut into large cubes

How to cook it

  1. Preheat oven to 170c (150 fan), 325f, gas mark 3.
  2. In a large suacepan bring to a boil the passata, stock, peppers, onion, chorizo then pour into an ovenproof dish, cover with lid or foil & cook in oven for 45 mins.
  3. Uncover dish, add fish & olives, stir, recover & cook for a further 15-20 mins. Serve immediate

To download Kelly’s complete recipe eBook with over 130 fat loss and family friendly recipes visit here >>

A Note from the Author
Thank you for reading my Blog, my name is Kelly-Marie aka the Female Fat Loss Coach, if you want to read more simply sign up here >>.

I specialise in working with busy women and showing them ways to incorporate healthy changes into their lifestyle and giving them their body confidence back. I also offer online coaching if you would like to find out more message me here >>

Check me out on TopLocalTrainer >>

 

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