Burgundy beef stew

Ingredients

375g well-trimmed stewing beef, cut into bite-sized cubes
3 slices low-fat bacon, coarsely chopped
250g baby onions
3 carrots, thinly sliced
4 garlic cloves, slivered
1 tbsp sugar
375g mushrooms, quartered
2 tbsp plain flour
½ cup (125ml) dry red wine or chicken stock
¾ cup (175ml) water
¾ tsp thyme
½ tsp freshly ground black pepper

Preparation

1. Preheat the oven to 180°C. Spray a non-stick flameproof casserole dish with cooking spray. Add the beef and cook over a medium heat for about 5 minutes or until browned. Using a slotted spoon, transfer the beef to a plate and set aside.

2. Add the bacon, onions, carrots and garlic to the pan. Sprinkle with sugar and cook for 7 minutes or until the onions are golden brown. Add the mushrooms and cook for about 4 minutes or until tender.

3. Return the beef (and any accumulated juices) to the pan. Sprinkle with flour and cook, stirring, until the flour has been absorbed, about 3 minutes.

4. Add the wine or stock to the pan and bring to the boil. Add the water, thyme and pepper to the pan and return to the boil. Cover, transfer to oven and bake for about 1 hour or until the meat is tender.