Beef Bourguignon

Ingredients

• 200g lean beef - diced

• 1 back bacon - sliced

• 2 shallots - peeled

• 1 large can of mushrooms - rinsed and drained

• 2 carrots

• 1 celery

• 2 garlic cloves - sliced

• 1 bouquet garni (see know-how below)

• 1 tablespoon Aster Tomato Paste

• 250ml bottle red wine (Burgundy)

• Fry Light Low Calorie Spray

Method

1. Heat a large casserole pan and spray some Fry Light Low Calorie Spray.

2. Season the beef and fry until golden brown for about 3 to 5 minutes, then turn over and fry the other side until the meat is browned all over, adding more Fry Light Low Calorie Spray if necessary.

3. In the same pan, fry the bacon, shallots, mushrooms, celery, garlic, and bouquet garni until lightly browned.

4. Mix in the Aster tomato paste and cook for a few minutes, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew.

5. Pour over the wine and about 50ml of water so the meat bobs up from the liquid, but is not completely covered. Bring to a boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.