FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Pre heat your oven to 180°c

Heat a large pan and add a squirt of oil. Add the mushrooms and onions and gently sauté for a few minutes, then add the garlic and sweat for another few minutes. Add the chicken breasts, if using skin, place skin down first to brown. Turn the chicken over then Add the apple cider vinegar and mustard and pour in the cream, around the chicken. Add the broccoli and spinach and Parmesan and gently mix. Finish with the almond milk to loosen then add the breasts to a small heat proof dish and fill with the sauce and veg.

Bake for around 25 minutes until golden and bubbling (make sure your chicken is over 75°c).

Served here with butternut purée.

200g butternut, diced (bake or steam) add a little salt and fresh thyme and blend, then spoon.