Beef, orange and mushroom stew

THE best of comfort food. Slow-cooked and gentle on the gut. Lots of lovely mushrooms, too! SERVES 2 (700 calories) 3 1 300g 3cm large tbsp root stewing white olive ginger, oil onion, steak, diced diced diced 2 bay leaves 1 star anise (optional) 250ml passata 1 tbsp apple cider vinegar 2 tsp Dijon mustard Zest and juice of 1 orange 3 large celery stalks, diced 100g carrots, diced 1 organic beef or vegetarian stock cube

200g mushrooms, sliced PREHEAT the oven to 160c/gas 3. Heat the olive oil in a large casserole and saute the onion for 5 minutes before adding the meat. Brown it all over, then add the ginger, bay leaves, star anise, passata, vinegar, mustard, orange zest and juice and mix well. Tip in the celery and carrots, then crumble in the stock cube with just enough water to cover everything. Stir gently, bring to a simmer, then cover the casserole and place it in the oven for 2-2½ hours, adding the mushrooms after 1 hour. Check from time to time and add more water if needed. Season to taste with salt and black pepper. Serve with greens, such as steamed cavolo nero, kale or broccoli (add 20 calories), and 3-4 small new potatoes (add 40 calories).