An ideal way to keep yourself warm and nourished during the cooler months.
Combine beef and flour in a bowl. Season. Toss to combine.
Heat 1 tablespoon of oil in a large casserole pan over medium-high heat. Add beef to the pan, in batches, cook for 5 minutes or until browned. Transfer to a bowl.
Heat remaining oil in pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has browned. Stir in tomato paste. Return beef and juices to pan and add garlic, tomatoes, wine and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 1/2 hours.
Stir through mushrooms and cook, uncovered for a further hour, stirring occasionally, or until meat is tender and sauce has thickened.
Serve scattered with parsley and lemon rind.
Don’t try and rush the browning of the meat, if there is too much meat in the pan it will stew in its own juice and not brown.
This casserole makes a great family pie filling.
Spoon into a baking dish and top with pastry or mashed potato or sweet potato.
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