BOEUF BOURGUIGNON

SERVES 4 – 1.5B

INGREDIENTS

Low-cal spray oil

1 large onion, chopped

2 garlic cloves, crushed

3 celery sticks, sliced

3 large carrots, sliced

400g lean braising steak (all visible fat removed), cut into chunks

2 tbsp plain flour

2 tbsp tomato purée

400ml beef stock

400ml red wine

1 strip orange rind

1 bay leaf and 4 sprigs thyme

300g button mushrooms

200g small shallots or pickling onions, peeled

A handful of parsley, finely chopped

4 x 200g baking potatoes, scrubbed 4 tbsp 0% fat Greek yoghurt

Salt and freshly ground black pepper Steamed green vegetables to serve

METHOD

Preheat the oven to 150°C, gas mark 2.

Lightly spray a large flameproof casserole dish with oil and set over a low heat. Cook the onion, garlic, celery and carrots, stirring occasionally, for 10 minutes or until tender. Add the steak, increase the heat and cook quickly until browned all over. Stir in the flour and cook for 1 min. Add the tomato purée, stock, wine, orange rind and herbs, stirring well. Turn up the heat and bring to the boil, stirring. Remove from the heat, cover the dish and cook in the oven for 2 hours. Make sure there’s enough liquid, adding more stock if needed. Spray a nonstick frying pan with oil and cook the shallots over a low heat, turning them often, until tender and golden brown. Add the mushrooms and cook for 4–5 minutes. Stir into the beef casserole. Remove the lid and return to the oven. Cook, uncovered, for 15 mins until the meat is tender and the liquid reduces to a rich sauce. Season to taste, discard the orange rind, bay leaf and herbs. Meanwhile, bake the potatoes in a hot oven. Sprinkle the casserole with parsley and serve with the baked jacket potatoes, topped with yoghurt, and some steamed green vegetables.