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Beef and red wine

(Makes 6 servings with leftovers!)

3 slices non-fat turkey bacon, cut into 1 inch pieces

1 large onion, peeled, stuck with 4 whole cloves

3 pound (1420g) rump roast

2 ounces (60g) grated carrot

3 large cloves garlic, sliced thin

1 bay leaf

1 cup (240ml) dry, red wine

4 sprigs thyme

¼ cup (15g) chopped, flat-leaf parsley

2 large potatoes, peeled and cut into 6 pieces

1 pound (480g) green beans, ends snipped

2 medium carrots, peeled and sliced

Butter flavoured, refrigerated cooking spray

8 ounces (240g) mushrooms

Freshly ground pepper.

Method:   Spray lightly a big non-stick skillet with cooking spray.   Put on the turkey bacon and sauté till it begins to crisp up.   Add beef, and brown on all sides.   Put turkey bacon and beef into a 3 ½ quart or bigger crock pot or slow cooker.   Add onion, grated carrot, wine, garlic, bay leaf, parsley and thyme.   Cover and cook on low for up to 10 hours or on high until the beef is nearly cooked.  In another pot, cook potatoes in boiling water until almost tender, around 10 to 15 minutes.  Add carrots and green beans.   Cook for a further 4 to 5 minutes.  Drain vegetables and be sure to keep them warm.   Lightly coat a big non-stick skillet or frying pan with butter-flavoured cooking spray.  Onto this put the mushrooms and sauté over a high heat until tender and all the liquid is absorbed.

Take the beef from the crock pot and put in on a carving board and stand it for 10 minutes before slicing it thinly, against the grain.   Put slices neatly on a heated serving plate.  Take out the onion, thyme sprigs and bay leaves.   Stir cooked vegetables and mushrooms into the pan juice of the slow cooker, to warm.   Spoon this final mix over the meat slices.   Season to taste, with pepper.   Serve straight away.

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