Ingredients
Method
1.Preheat oven to 180°C. Toss meat in seasoned flour, shaking off excess.
2.In a large flameproof casserole dish, heat 2 tablespoons of the oil on high. Brown meat in 3 batches for 3-4 minutes. Transfer to plate.
3.In same pan heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes until onion is tender.
4.Return meat to pan with passata, stock and wine. Add thyme, bay leaves and season to taste. Bring to boil, stirring. Bake, covered for 1 hour, then uncover. Stir mushrooms through.
5.Bake for a further 25-30 minutes until meat is very tender. Scatter with parsley to serve. Accompany with mashed potatoes and green beans.
Brown meat in small batches, keeping the pan hot to prevent the meat from stewing in its own juices. If liked, replace lamb with beef. The less expensive cuts of beef are best in casseroles, chuck, boneless shin or gravy beef give rich, succulent flavour. Topside, round or blade are good choices if you need to cook a little more quickly. If you don’t have a flameproof casserole, bring mixture to the boil in a large frying pan as described in step 4 and then transfer to a casserole dish.
Note
