A very cheap and filling meal using ingredients that you probably already have in your cupboard, this recipe serves 1 but just times it by how many people you need it for.

Easy Greek style stew with lemon roast potatoes

Simple and easy to make, using only diced beef, shallots, mushrooms and tinned tomatoes and spices.

Serve with lemon roast potatoes.

Cook on the stove in the oven or in the slow cooker.

Serves 1 approx. 400 calories

200 grams Tinned tomatoes
3 shallots or a small onion
Half a cinnamon stick
1 bay leaf
3 or 4 cloves to taste Garlic granules or a garlic clove
20ml Ouzo (optional)
Salt and pepper to taste
Mixed herbs to taste
174 grams of mushrooms
100g diced beef Fry light (optional)

Lemon Roast Potatoes

180 grams potatoes approx. 1.5 medium sized cut in half lenghtways

Juice from half a lemon or to taste Salt, pepper, garlic granules and mixed herbs to taste.

In a saucepan add the beef and brown off, discard any juices, add the shallots or onion tinned tomatoes and all the spices, simmer for 2 to 3 hours, covered, keep tasting the sauce to make sure the cinnamon stick does not overpower the flavor, remove if necessary.

You can also add all ingredients to a slow cooker and leave on all day on a medium heat.

To make the roast potatoes.

Par boil then toss in a mix of lemon juice, salt, pepper, garlic granules and mixed herbs, if needed spray with fry light and cook in the oven or in the air fryer at 160 degrees till crispy turning if needed.

I like to leave my potatoes marinating for a couple of hours as I love the lemon taste.

If you have the calorie allowance the stew tastes fantastic with feta cheese crumbled on top, add at the time of serving.

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