Heat a large casserole pan over medium heat sprayed with low-calorie cooking spray.

Add the bacon (roughly chopped) and fry for 15 minutes until browned and crispy. Remove with a slotted spoon and set aside.

Wipe out the casserole pan with kitchen paper to remove any excess fat from the bacon.

Season the beef and spray with more low-calorie cooking spray then brown in the casserole dish. It does not need to be cooked through, just browned on all sides.

Remove the beef from the casserole pan and set aside.

Saute the garlic in the pan for one minute then return the beef to the pan, stir in the flour and cook for 2-3 minutes.

Pour in the wine and deglaze the pan by scraping any bits stuck to the bottom with a wooden spatula.

Allow the wine to bubble gently for 5 minutes as it reduces.

Add the stock and tomato puree and stir thoroughly.

Add the mushrooms, onions, carrots bacon, thyme, orange zest and bay leaf and bring to the boil.

Reduce the heat and simmer for 75 minutes, stirring occasionally

Then partially cover the pan with a loose lid and allow to simmer for a further 30 minutes until tender and the sauce has nicely reduced. If the stew appears to be dry add a little more stock during this time, it probably just means the heat has been slightly higher than necessary but don’t worry it won’t affect the end result.

Remove the thyme stems and bay leaf before serving.