So, the title says no mushrooms but you can add 250g of button mushrooms (according to my mother chestnut mushrooms would be wrong). You're probably also wondering how Boeuf Bourguignon can be healthy, well that is because (again, according to my mother) the only bad bits in it are the flour and red wine! Whilst you don't use much of one you do use a lot of the latter (no prizes for guessing which) and it makes it taste so good. I was sceptical about making this as I don't really like stews but Liam wanted it and I said I'd give a mushroom free recipe a go. I'm glad I did - it was filling and yummy in equal measures. The recipe is based off Olive magazine's Skinny Beef Bourguignon, which apparently only has 281 calories per portion, though I suspect that doesn't include the potatoes they suggest you serve with it.
Obviously, you're probably dubious about making this on a weeknight, and I'm not going to suggest you make it to eat tonight, rather that you make it tonight and eat it tomorrow as the flavour will only get better. It's probably 40 minutes in total of hands on work and it just sits is the oven for a couple of hours, which is where the magic happens and the beef becomes meltingly tender and the flavours meld together in perfect harmony. It might look slightly odd when you take it out of the fridge tomorrow (beef stock tends to do that) but pop in back in the oven and it'll sort itself out.
